Damson Jam (Bullace or Common Plum)

Ingredients

• three-quarters of a pound of good sugar
• each pound of damsons

Method

1. 1

   Get damsons quite ripe and freshly gathered; boil them forty minutes without sugar, then simmer and skim fifteen minutes with three-quarters of a pound of good sugar to each pound of damsons.

2. 2

   Put into pots and cover with egged paper, which readily sticks to the pots and excludes the air.

3. 3

   A paper dipped in brandy may be laid on the top of the jam, but it is not necessary.

4. 4

   Store in a dry place.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 460. The excerpt below is the record exactly as published.

Damson Jam (Bullacc or Common Plum). — All fruits to be i5rescrved should bo gathered after two successive dry days, if possible. Get damsons quite ripe and freshly gathered ; boil them forty minutes without sugar, then simmer and skim fifteen minutes with three-quarters of a pound of good sugar to each poimd of damsons

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