Damson Jam

Ingredients

• the juice of damsons
• three-quarters of a pound of lump sugar

Method

1. 1

   Boil damson juice with sugar until it sets.

2. 2

   Use for roly-poly puddings and tarts.

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 74. The excerpt below is the record exactly as published.

The juice of damsons will make damson jelly of a similar description to red- currant jelly by simply being boiled with sugar. Most fruit jellies,. such as red-currant jelly, are made by boiling about a pint of juice with three-quarters of a pound of lump sugar till the whole sets. The same can bo tried with dam- son- juice. I may here add that when cooks use rice borders for entrees of meat, game, financiere ragout, etc., the rice should not be boiled in milk but in good clear stock. As I have previously said, rice borders for meat entrees should be baked in the oven to a nice bright brown colour. DAMSON CHEESE. — Damson cheese is now sold ready made, and is an ex- tremely popular form of sweet, though it is not so often met with in the present day as it was some years ago. Damson cheese is really a form of damson jelly. Cooks will, however, find this is useful rather to send to table as a sweet or dessert dish, but it can be used for or- namenting other sweets. Strips of damson cheese can be cut and used to set off the appearance of many cold white puddings, such as cornflour pud- ding, arrowroot pudding, solid custard, etc., its value for ornamenting purposes being dependent on its extremely bril- liant colour when cut. It is, however, generally served whole in a glass dish for dessert. HOUSEKEEPER'S GUIDE. DAMSON JAM

Cook this with the app: pantry check, scaling, and the assistant.