2 oranges 3 pounds of plums 3 pounds of sugar 1 pound of seeded raisins 1/2 pound of broken walnuts
Wash and grind orange (with rind). Cut plums in quarters. Combine plums, oranges, sugar and raisins. Simmer 7 1/2 hours, stirring frequently to prevent burning. Add walnuts and cook 3/4 hour more or until thick. Pour into sterilized jars and serve. Makes twelve 6 ounce jars.
Plum Preserves 2
6 pounds of plums 4 1/2 pounds of sugar 1 cup of water
Select small purple plums and be sure they are sound and not overripe. Remove the stems, wash the fruit and pierce each plum with a fork. Place the plums in an earthen bowl or jar, cover them with the sugar and add the water. Cover the bowl and set in a cool place overnight. Drain the plums and boil the juice for 5 minutes. Add the plums and cook until clear, this will take only a few minutes and care should be taken not to overcook as the syrup thickens or jellies after standing. Pour into hot, clean jars and seal.
Plum Preserves 3
2 quarts of plums 1 1/2 oranges, grated rind 3 cups of raisins 1 1/2 cup of chopped nuts 1 1/2 lemons, grated rind and juice 4 1/2 cups of sugar 1/2 bottle fruit pectin
Wash plums, cover with water. Cook until tender. Remove seeds and cut up. Measure 6 cups pulp. Add sugar, juice and grated peel of orange and lemons and raisins. Cook until thick and clear. Add nuts, then pectin. Pour into hot sterilized jars. Makes 12 (2 oz.) jars or 24 (6 oz.) jars.
