Damson Jam
A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).
A historical recipe
The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- 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
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- Weigh 3/4 of a pound of sugar for each pound of fruit.
- After washing the plums carefully, put them in a preserving kettle with just enough water to keep them from sticking to the bottom.
- Set them over a moderate fire and let them simmer for half an hour;
- then turn them, juice and all, into a colander, filling the colander not more than half full.
- Have the colander set over a large earthen bowl.
- With a potato masher, press juice and pulp through the colander into the bowl, leaving skins and pits as dry as possible.
- Remove these from the colander and repeat the process until all the pulp and juice is pressed out;
- then pour it into the kettle and, while it is heating slowly, heat the sugar in the oven.
- As soon as the juice and pulp begins to simmer stir in the hot sugar, and when it drops from the spoon like a thick jelly pour it into the glasses.
- This is one of the most delicious fruit preserves made and is always acceptable with meat and poultry or as a sweetmeat at afternoon teas.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Wooden spoon
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Spatula
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Colander
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Kettle