Damson, or Red Plum Solid from Modern Cookery for Private Families by Eliza Acton
Pour the juice from some damsons which have stood for a night in a very cool oven, or been stewed in a jar placed in a pan of water; weigh and put it into a preserving pan with a pound and four oun...
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Cooking tools:
- Kitchen scale
- Apple corer
- Oven
- Pot
- Saucepan
- Mason jar
- Peeler
- Paring knife
- Chef's knife
- Cutting board
Ingredients
- To each pound clear damson-juice, 1¼ lbs. pearmains (or other good apples), pared and cored: 25 to 30 minutes.
- Sugar, 14 oz: 10 minutes.
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