Damson Jam
From Modern cookery, in all its branches, 1884
Serves 9
A more refined preserve can be made by pressing the fruit through a sieve after boiling.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 452. The excerpt below is the record exactly as published.
DAMSON JAM. (VERY GOOD.) The fruit for this jam should be freshly gathered and quite ripe. Split, stone, weigh, and boil it quickly for forty minutes ; then stir in half its weight of good sugar roughly powdered, and when it is dissolved, give the preserve fifteen minutes additional boiling, keeping it stirred, and thoroughly skimmed. Damsons, stoned, 6 lbs. : 40 minutes. Sugar, 3 lbs.
Cook this with the app: pantry check, scaling, and the assistant.