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1141
RECIPES FOR PRESERVES

Method.—Remove the stalks, put the fruit and sugar into a preserving-pan, let it stand by the side of the fire until some of the juice is extracted, then bring slowly to boiling-point, occasionally stirring meanwhile. Boil gently for about 45 minutes, or until the syrup, when tested on a cold plate, stiffens readily. Pour into pots. Cover with paper brushed over with white of egg.

Time.— About 1¼ hours. Average Cost, 4d. to 5d. per lb.

2530.—DAMSON JAM. (Another Method.)

Ingredients.—To each lb. of fruit allow 1 lb. of sugar.

Method.—Remove the stalks, put the fruit into a preserving-pan, let it stand by the side of the fire until a little of the juice is extracted, then boil them for ½ an hour. Now add the sugar gradually, and boil for 20 minutes longer, reckoning from the time the jam re-boils. It must be frequently stirred, and, if preferred, some or all the stones may be removed before turning the jam into the pots. Cover closely with paper brushed over with white of egg.

Time.—About 1¼ hours. Average Cost, from 4d. to 5d. per lb.

2531.—DAMSON JELLY.

Ingredients.—Damsons, preserving sugar.

Method.—The fruit must be firm, dry and ripe. Remove the stalks, put the fruit into a large jar or stewpot, cover closely, place it in a boiling-pot of cold water, and cook very slowly until the plums are perfectly tender. Strain the juice through a jelly-bag, or fine cloth into a preserving-pan, add from 8 to 10 ozs. of sugar to each pint of juice, and boil until the jelly sets quickly when tested on a cold plate. Pour into pots, cover closely with paper brushed over with white of egg, and fasten securely so as to exclude the air. Store in a cool, dry place.

Time.—Altogether, from 6 to 7 hours. Average Cost, 9d. to 10d. per lb.

Note.—The fruit from which the juice has been extracted may be converted into damson cheese (see No. 2527 and following recipes).

2532.—DAMSON PRESERVE. (See Damson Jam, No. 2530.)

2533.—DAMSONS (OR ANY PLUMS), TO PRESERVE.

Ingredients.—Damsons, or other plums, suet.

Method.—Let the fruit be dry and sound. Place it in wide-necked jars, cover completely with boiling water, and pour over a good layer of melted mutton suet. Cover with parchment, to completely exclude the air. The fruit will keep a considerable time, and when required for use, the water should be poured off, and the jelly at the bottom of the jar used to improve the flavour of the fruit.