This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below as-is.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.

Sometimes you want to can just a small amount of fruit. This is the simplest way.

PEACHES

Add two parts of sugar to one of water; bring to a boil. Add prepared peaches and cook until tender but not broken. Pack hot peaches into hot jars. Fill with boiling syrup and seal at once.

PLUMS

Wash, prick and measure plums. To each quart of plums, add from one-half to three-fourths cup sugar and one-half cup water. Heat slowly to boiling. Boil until thoroughly cooked (10 to 20 minutes) Pour hot into hot jars; seal at once.