To Preserve White Pear-plums Recipe

Slit your Plums, and scald them in a thin Syrup; as for drying them,

put them in a thick Syrup of clarify'd Sugar, as much as will cover

them; let them boil very slow, 'till they are very clear, sometimes

setting them, off the Fire: They must have the Weight, or something

more, of clarify'd Sugar in the Syrup: When they are very tender and

clear, put to a Pound of Plums (when they are raw) a Pint of

Apple-Jelly, and a Pound of fine Sugar, and boil it 'till it

jellies; before your Plums are cold put them into the Jelly, but not

above half the Syrup they were boil'd in, and boil them together

'till they jelly well: Put them in Pots or Glasses, with Papers

close to them. You may keep some of them in Syrup, and put them in

Jelly as you use them.

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