Damson Jam
From The national course in home economics, 1917
Serves 2
Recipe by Lottie McPhelan.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 254. The excerpt below is the record exactly as published.
DAMSON JAM. This is a fine jam for winter use, in tarts, roly-polys, etc. Gather the fruit on a dry, hot day. Pick over with great care, rejecting all that is blemished. Stone the fruit, weigh it, and allow three-quarters of a pound of loaf sugar to every pound of damsons
Cook this with the app: pantry check, scaling, and the assistant.