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
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Stone the fruit, tie half the stones in muslin. Remove the kernels from the other half.
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Heat fruit and water to soften the fruit
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Add the sugar (preferably warmed) and heat until dissolved
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Add the stones and boil rapidly till set
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Skim, add a knob of butter to inhibit the froth on top
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Add the kernels and pot