Damson Jam

Ingredients

• 1 lb. preserving sugar
• Damsons

Method

1. 1

   Remove the stalks from the damsons and examine them carefully.

2. 2

   Wash and dry them in a cloth.

3. 3

   Put them into a preserving pan and let them stand by the side of the fire until the juice begins to flow.

4. 4

   Bring the fruit to the boil, and add the proper proportion of crushed preserving sugar.

5. 5

   Boil until the liquid will set readily, removing as many of the stones as possible.

6. 6

   When ready, pot and cover as directed.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 755. The excerpt below is the record exactly as published.

lb. preserving sugar to each pint. Boil together until of a very thick consist- ency, and until the mixture will set very quickly when tested on a cold plate. The damson cheese must be stirred very carefully, and especially when it begins to thicken. When ready, pour into small oiled pots and cover. Keep for some time before using. Notes. — If liked, a few of the kernels may be blanched and chopped, and added to the cheese, but very few, as they are decidedly bitter. A mixture of damsons and apples is very good. 2130. Damson Jam Damsons

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