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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 2 ingredients

  1. four pounds of fruit
  2. Sugar

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. There is no finer damson jam than this.
  2. To every four pounds of fruit, allow the same weight of sugar and the juice of some more damsons drawn as for jelly ;
  3. there should be a full pint.
  4. After the damsons have come to the boil, add the juice' and simmer a little longer ;
  5. then the sugar, and finish, allowing about the usual time in all.
  6. Fine fruit should be used.
  7. p It will be a good colour, and there will i| be plenty of moisture.
  8. In a plentiful j season it is worth while to make a store by this recipe, as it keeps well.
  9. The juice should be hot when added J to the fruit.
  10. ]

Plating

Cookware for this recipe

  • Saucepan