4 qt. plums 1 c. hot water 2 lb. sugar 1 lb. raisins 2 c. English walnut meats
Wash the plums, cut them in half, and remove the seeds.
Add the water to the sugar, place over the fire in a preserving kettle, and stir until the mixture comes to a rapid boil. Wash the raisins, which should be seeded, add them with the plums to the sirup, and cook until the mixture is the consistency of jelly. Just before removing from the stove, add the nut meats. Pour the mixture into hot sterilized glasses, cool, seal, and label. If very sour plums are used, increase the amount of sugar.