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5 lb
.Medium
By Audrey Ellis
Published 1971
Remove the stalks and put the washed plums into a pan with the water. Sweet, juicy plums will need only ¼ pint water, but the hard cooking variety will need about ¾ pint. Simmer gently until the fruit is well broken down. Stir in the sugar and cook over a low heat, then boil rapidly. Remove the plum stones as they rise to the surface. When setting point is reached, remove from the heat, skim an
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