PLUM SAUCE

Six pounds of plums, 3 lb. sugar, 3 pints vinegar

From 1922:

Six pounds of plums, 3 lb. sugar, 3 pints vinegar, ½ oz. allspice, ½ oz. cloves, handful bruised ginger, teaspoonful salt, teaspoonful cayenne pepper. Boil altogether till stones separate, strain through cullender. When moderately cool, bottle and seal down with wax.