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DAMSON JAM (Bullace or Common Plum)

All fruits to be preserved should be gathered after two successive dry days, if possible. Get damsons quite ripe and freshly gathered; boil them forty minutes without sugar, then simmer and skim fifteen minutes with three-quarters of a pound of good sugar to each pound of damsons. Common sugar is thought by some persons to be good enough for dark-coloured preserves, but it is not the most economical, as will be shown by the quantity of scum which rises to the surface. Put into pots and cover with egged paper, which readily sticks to the pots and excludes the air. A paper dipped in brandy may be laid on the top of the jam, but it is not necessary. Store in a dry place. Probable cost, 6d. to 8d. per pound pot.