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Green Plum Jam

(Confectionary.) - (The Lady's Own Cookery Book)







Take the great white plums before they begin to turn, when they are at

their full growth, and to every pound of plums allow three quarters of a

pound of fine sugar. Pare and throw the plums into water, to keep their

colour; let your sugar be very finely pounded; cut your plums into

slices, and strew the sugar over them. You must first take them out of

the water, and put them over a moderate fire, and boil them till they

are clear and will jelly. You may put in a few of the stones, if you

like them.











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