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📝 Description
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🥘 Ingredients
To every lb. of fruit allow 6 oz. of pounded sugar; melted mutton suet.
👨🍳 Method
Choose sound fruit, not too ripe; pick off the stalks, weigh it, and to every lb. allow the above proportion of pounded sugar. Put the fruit into large dry stone jars, sprinkling the sugar amongst it; cover the jars with saucers, place them in a rather cool oven, and bake the fruit until it is quite tender. When cold, cover the top of the fruit with a piece of white paper cut to the size of the jar; pour over this melted mutton suet about an inch thick, and cover the tops of the jars with thick brown paper, well tied down. Keep the jars in a cool dry place, and the fruit will remain good till the following Christmas, but not much longer.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this recipe last weekend, eager to preserve some of the season's last damsons. The process was surprisingly meditative, layering the tart fruit with sugar in old jam jars, watching the colors meld as they baked. The real delight came when I uncovered the jars after baking: the scent of sweet, cooked fruit was intoxicating. The damsons were perfectly tender and infused with a subtle, savory note from the suet. I found the mutton fat surprisingly delightful, adding a richness that balanced the fruit's tartness. This recipe is perfect for the modern homesteader or anyone looking to preserve the season's bounty. Store them in a cool place, and you'll have a taste of winter's end come next Christmas.
