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Jane Lymburner cookbook, Jan. 2, 1817
Page 35
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them as you do the currents jelly and keep them for use they will keep two years and have the full flavour of rasberries To preserve plumbs Take plumbs before they have stones in them which you may know by putting a pin through them coddle them in many waters till they are green as grass peel them and coddle them again you must take the weight of them in sugar and make a syrup put to your sugar pint of water then put them in set them on the fire to boil slowly till they be clear skim them often put them in glasses for use
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them as you do the currents jelly and keep them for use they will keep two years and have the full flavour of rasberries To preserve plumbs Take plumbs before they have stones in them which you may know by putting a pin through them coddle them in many waters till they are green as grass peel them and coddle them again you must take the weight of them in sugar and make a syrup put to your sugar pint of water then put them in set them on the fire to boil slowly till they be clear skim them often put them in glasses for use
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