Mrs Beetons Jams and Preserves Revisited
Baked Damsons for Winter Use
Damsons
To every 450g (1lb) of Fruit allow:
170g (6oz) Sugar
Melted Mutton Suet
Choose sound fruit, not too ripe.
Remove the stalks, weigh it and to every 450g (1lb) allow the above ratio of sugar.
Put the fruit into large dry stone jars, sprinkling the sugar over it.
Cover the jars with saucers, place them in a rather cool oven and bake the fruit until quite tender.
When cold, cover the top of the fruit with a piece of white paper cut to the size of the jar.
Pour over melted mutton suet about 2.5cm (1 inch) thick and cover the tops of the jars with thick brown paper, well tied down.
Keep the jars in a cool dry place and the fruit will remain good until the following Christmas, but not much longer.
Time: From 5 to 6 hours to bake the damsons, in a very cool oven.
Seasonable in September and October.
BAKED DAMSONS FOR WINTER USE
1535. INGREDIENTS - To every lb. of fruit allow 6 oz. of pounded sugar; melted mutton suet.
Mode - Choose sound fruit, not too ripe; pick off the stalks, weigh it, and to every lb. allow the above proportion of pounded sugar. Put the fruit into large dry stone jars, sprinkling the sugar amongst it; cover the jars with saucers, place them in a rather cool oven, and bake the fruit until it is quite tender. When cold, cover the top of the fruit with a piece of white paper cut to the size of the jar; pour over this melted mutton suet about an inch thick, and cover the tops of the jars with thick brown paper, well tied down. Keep the jars in a cool dry place, and the fruit will remain good till the following Christmas, but not much longer.
Time - From 5 to 6 hours to bake the damsons, in a very cool oven.
Seasonable in September and October.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved