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📝 Description
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🥘 Ingredients
To every quart of damsons allow 1/2 lb. of loaf sugar.
👨🍳 Method
Put the damsons (which should be picked from the stalks and quite free from blemishes) into a jar, with pounded sugar sprinkled amongst them in the above proportion; tie the jar closely down, set it in a saucepan of cold water; bring it gradually to boil, and simmer gently until the damsons are soft, without being broken. Let them stand till cold; then strain the juice from them, boil it up well, strain it through a jelly-bag, and pour it over the fruit. Let it cool, cover with oiled papers, and the jars with tissue-paper brushed over on both sides with the white of an egg, and store away in a dry cool place.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's "Very Nice Preserve Of Damsons" this week, and I must say, the process was as delightful as the result. I found the method of simmering the damsons in a jar within a saucepan of water to be surprisingly effective, creating a gentle, even heat that preserved the fruit's integrity. The real charm, however, came from the step of straining the juice through a jelly-bag — a detail that yielded a beautifully clear, ruby-red syrup. This recipe is perfect for the vintage enthusiast or the weekend cook with a bit of time to spare. I was pleasantly surprised by the depth of flavor the damsons imparted, even after just a few hours of simmering. The resulting preserve is a tart, jewel-like treat that's perfect for spreading on scones or stirring into yogurt. It’s a lovely way to preserve the fleeting summer fruit, and the jars make charming gifts for friends and family.
