To keep White Bullace, Pears, Plumbs, or Damsons &c. for tarts or pies

Ingredients

• white bullace, pears, plums, or damsons
• water
• 1 1/2 pound sugar per quart of liquor
• oil

Instructions

1. Gather the fruit full grown, just as it begins to turn.
2. Pick out the largest and reserve about two thirds of the fruit.
3. To the remaining third add enough water to cover, then boil and skim.
4. When the fruit is boiled very soft, strain through a coarse hair sieve.
5. To every quart of liquor add a pound and a half of sugar, boil, and skim well.
6. Throw in the reserved fruit and just give it a scald.
7. Take off the fire; when cold, put into wide-mouthed bottles.
8. Pour the syrup over, lay white paper on top, and cover with oil.