Photo: Niklas Rhose
Ingredients
- one pint of water to each quarter pound of sugar to make a syrup
- a pound of sugar toa gill of water
- quarter pound of sugar to make a syrup
Directions
1
Pears require one pint of water to each quarter pound of sugar to make a syrup, as they are not as juicy as some other fruits. Boil till tender in a small quantity of water, then add the syrups, and bring them to a boil
2
and can, CANNED PLUMS.
3
Plums require to be pricked with a needle, to prevent their bursting and breaking up. Dissolve a quarter of a pound of sugar toa gill of water, which makes a heavy syrup. This wili be sufficient for each quart of all sweet plums. To those containing more acid, use increased quantities of sugar, to insure palatability.
Recipe sourced from
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