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Damson Cheese

Damsons Sugar Thoroughly clean as many damsons as desired, break the skins with a fork, put into jars to stew in the oven till tender, sprinkling with sugar. When quite soft allow them to cool; then rub through a sieve, and to every pound of fruit add nine ounces of sugar. Put them in the preserving pan--rinsed out with cold water first--and boil until it is set. A few of the kernels blanched and sprinkled in when boiling is an improvement.