This recipe is taken from my Godmother's cookery book. It was presented to her at Battersea Polytechnic Domestic Science college in 1936 and cost 1/6d.
!/2 pint water to every 5 or 6 pounds of fruit
1 lb sugar to each pound fruit and 1 lb to each pint of water
-
Stone the fruit, tie half the stones in muslin. Remove the kernels from the other half.
-
Heat fruit and water to soften the fruit
-
Add the sugar (preferably warmed) and heat until dissolved
-
Add the stones and boil rapidly till set
-
Skim, add a knob of butter to inhibit the froth on top
-
Add the kernels and pot
