WILD PLUM JELLY

Fill your preserving kettle with the plums, and cover them with water; let come to a boil, and as soon as they begin to burst drain off the water and throw it away (it is not fit for use on account of its extreme bitter- ness) ; fill up your kettle again with water, and let boil till the plums have cooked to pieces ; drain off, and to every pint add one-half pint of sugar and cook until it jellies

For jam, take the pulp left after you drained off the water for your jelly, and for every pound add a pound of sweetening, equal proportion of sugar and molasses, or all sugar, if preferred., and cook until reduced to a jam. This makes a most delightful tart for winter.