[From: Every Woman's Cook Book by Mrs. Chas. F. Moritz (1926) p. 619]
Secure perfectly ripe plums,
the common yellow or red variety.
Wash thoroughly, dry well, and weigh. Allow a little more sugar
than one-half the weight of plums. Use air-tight jars. Put alter-
nate layers of plums and sugar in jars. When jars are full, cover
with cloth and put on top lightly. Do not seal until fruit stops fer-
menting, then fasten air-tight and put aside at least three months
before using. Drain off liquor, then bottle.