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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

PRESERVING AND CANNING

CANNED PLUMS
 
 
 To every pound of plums allow 1/4 pound of sugar. Put the sugar and plums alternately into the preserving kettle, first pricking the plums to prevent their breaking. Then put them over a moderate fire and let come to a boil. Skim and pour at once into jars, running a silver spoon handle around the inside of the jar to break the air bubbles. Cover and screw down the tops.

Sister Pearle F. Benner, Duncansville, Pa.
 
 

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