Damson Jelly

Ingredients

• one-third of the quantity of bullaces
• ten ounces of sugar

Method

1. 1

   Take the required quantity of fine ripe damsons and one-third of the quantity of bullaces.

2. 2

   Separate the stalks from the fruit, put them into a large stone jar, first cutting them with a knife as they are put in.

3. 3

   Tie down with paper, and place the jar in a moderate oven overnight.

4. 4

   When the juice is poured off, strain, weigh, and boil it quickly for twenty-five minutes without sugar; then add ten ounces of sugar to each pound of juice, and boil and skim carefully ten minutes longer.

5. 5

   During the whole time of boiling the jelly should be stirred.

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 Jelly. — Take the required quan- tity of fine ripe damsons and one-third of the quantity of bullaces. Separate the stalks from the fruit, put them into a large stone jar, first cutting them with a knife as they are jjut in. Tie clown with paper, and place the jar in a moderate oven over night. When the juice is poured oft', strain, -neigh, and boil it quickly for twenty-five minutes without sugar ; then add ten ounces of sugar

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