Home › The Principles of Cookery › DAMSON JAM (another way)

DAMSON JAM (another way)

The broken damsons, of which there must always be a quantity in a large gathering, will make an excellent jam (reject poor ones). Put six pounds of damsons without stones, or the stones may be removed after, into a preserving-pan with one pint of water, boil till the fruit may be rubbed through a sieve, and to every pound of pulp allow one pound of sugar. The sugar must first be boiled to a syrup, and then added to the pulp. Stir the jam, and, when sufficiently boiled, test it on a plate, and store in a dry place with brandied or oiled paper, and an outside covering of tissue-paper egged down. Allow one hour for boiling.