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Damson Jelly

Strained damson juice boiled with sugar to set.

Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton (Acton 1845);

Bake separately in a very slow oven or boil in a water bath, any number of fine ripe damsons, and one third the quantity of bullaces or of any other pale plums, as a portion of their juice, will to most tastes improve by softening the flavour of the preserve, and will render the colour. Pour off the juice clear from the fruit strain, and weigh it, boil it quickly without sugar for twenty five minutes, draw it from the fire, stir into it ten ounces of good sugar for each pound of juice, and boil it quickly from six to ten minutes longer, carefully clearing off all the scum. The jelly must be often stirred before the sugar is added and constantly afterwards.

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