Damson Jam (another way)

Ingredients

• six pounds of damsons
• one pint of water
• one pound of sugar

Method

1. 1

   Put six pounds of damsons without stones, or the stones may be removed after, into a preserving-pan with one pint of water, boil till the pulp may be rubbed through a sieve, and to every pound of pulp allow one pound of sugar.

2. 2

   The sugar must first be boiled to a syrup, and then added to the pulp.

3. 3

   Stir the jam, and, when sufficiently boiled, test it on a plate, and store in a dry place with brandied or oiled paper, and an outside covering of tissue-paper egged down.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 461. The excerpt below is the record exactly as published.

Damson Jam (another way). — The broken damsons, of Avhich there must always be a quantity in a large gathering, will make an excellent jam (reject poor ones). Put six pounds of damsons without stones, or the stones may be removed after, into a pre- serving-pan with one pint of water, boil till the pulp may be rubbed through a sieve, and to every pound of pulp allow one pound of sugar

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