Damson Jelly
From Vegetarian cookery, 1891
Serves 3
The clear juice only is required for the jelly; the fruit may be used for damson cheese or for puddings.
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 136. The excerpt below is the record exactly as published.
Damson Jelly. Put fine ripe damsons in a stew-pot mth very little water ; set it in a moderate oven till the fruit is sufficiently done for the juice to be strained from it through a hair sieve ; allow a pound of sugar to a pint of juice
Cook this with the app: pantry check, scaling, and the assistant.