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Damson Jelly

Take the required quantity of fine ripe damsons and one-third of the quantity of bullaces. Put them, after separating the stalks from the fruit, into a large stone jar, first cutting them with a knife as they are put in. Tie down with paper, and place the jar in a moderate oven overnight. When the juice is poured off, strain, weigh, and boil it quickly for twenty-five minutes without sugar; then add ten ounces of sugar to each pound of juice, and boil and skim until the jelly will set. During the whole time of boiling the jelly should be stirred.