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Damson Jelly
From Modern cookery, in all its branches, 1884
Serves 10
The jelly must be stirred often before adding sugar and constantly afterwards.
Presented as published in 1884. 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
Nutrition per serving
110Calories
0 gProtein
29 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories110 kcal
Protein0 g
Carbohydrates29 g
Fiber0 g
Sugars29 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.3 mg
Potassium4.8 mg
Calcium0.4 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus0.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0.5 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.1 mg
Caffeine0 mg
Water2.3 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 452. The excerpt below is the record exactly as published.
DAMSON JELLY. Bake separately in a very slow oven, or boil in a pan or copper of water as described at page 497, any number of fine ripe dam- sons, and one-third the quantity of bullaces, or of any other pale plums, as a portion of their juice will, to most tastes, improve, by softening the flavour of the preserve, and will render the colour brighter. Pour off the juice clear from the fruit, strain and weigh it; boil it quickly without sugar for twenty-five minutes, draw it from the fire, stir into it ten ounces of good sugar for each pound of juice
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