Mrs Beetons Jams and Preserves Revisited
A Very Nice Preserve of Damsons
Damsons
To every 1.1lt (2 pints) of Damsons allow:
225g (8oz) Sugar
Put the damsons (which should be picked from the stalks and quite free from blemishes) into a jar, with sugar sprinkled over in the above ratio.
Cover the jar, place it in a saucepan of cold water.
Gradually bring to the boil and simmer gently until the damsons are soft, without being broken.
Allow to stand until cold.
Strain the juice from them, boil it well.
Strain it through a jelly bag.
Pour over the fruit.
Pour into sterilised jars.
Let it cool and cover with airtight lids.
Store in a dry place.
Time: About 45 minutes to simmer the fruit after the water boils. 15 minutes to boil the juice.
Seasonable: Make this in September or October.
A VERY NICE PRESERVE OF DAMSONS
1539. INGREDIENTS - To every quart of damsons allow 1/2 lb. of loaf sugar.
Mode - Put the damsons (which should be picked from the stalks and quite free from blemishes) into a jar, with pounded sugar sprinkled amongst them in the above proportion; tie the jar closely down, set it in a saucepan of cold water; bring it gradually to boil, and simmer gently until the damsons are soft, without being broken. Let them stand till cold; then strain the juice from them, boil it up well, strain it through a jelly-bag, and pour it over the fruit. Let it cool, cover with oiled papers, and the jars with tissue-paper brushed over on both sides with the white of an egg, and store away in a dry cool place.
Time - About 3/4 hour to simmer the fruit after the water boils; 1/4 hour to boil the juice.
Seasonable - Make this in September or October.
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