To Dry Amber Or Any White Plums Recipe

Slit your Plums in the Seam; then make a thin Syrup. If you have any

Apricock-Syrup left, after your Apricocks are dry'd, put a Pint of

Syrup to two Quarts of Water; if you have none, clarify

single-refin'd Loaf-Sugar, and make a thin Syrup: Make the Syrup

scalding hot, and put in the Plums; there must be so much Syrup as

will more than cover the Plums; they must be kept under the Syrup,

or they will turn red: Keep them in a Scald 'till they are tender,

but not too soft; then have ready a thick Syrup of the same Sugar,

clarify'd and cold, as much as will cover the Plums; let them boil,

but not too fast, 'till they are very tender and clear, setting them

sometimes off the Fire; then lay a Paper close to them, and set them

by 'till the next Day; then boil them again 'till the Syrup is very

thick; let them lye in the Syrup four or five Days, then lay them on

Sieves to dry: You may put some in Codling-Jelly, first boiling the

Jelly with the Weight in Sugar, and put in the Plums hot to the

Jelly. Put them in Pots or Glasses.

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