Damson Cheese

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (3)

fruit ↝ Plums, raw [Fruits and Fruit Juices]
to every two pounds of fruit, weigh half a pound of sugar ↝ Sugar, NFS [Sugars and honey]
The stones are to be cracked, or some of them, and the kernels boiled in the jam. ↝ Plums, raw [Fruits and Fruit Juices]

Instructions (10)

Bake or boil the fruit in a stonejar, in a saucepan of water, or on a hot hearth.
Pour off some of the juice.
Set the fruit over a fire in the pan, let it boil quickly till it begins to look dry.
Take out the stones and add the sugar, stir it well in, and simmer two hours slowly.
Boil it quickly half an hour, till the sides of the pan candy.
Pour the jam then into potting pans or dishes, about an inch thick, so that it may cut firm.
If the skins be disliked, then the juice is not to be taken out; but after the first process, the fruit is to be pulped through a very coarse sieve with the juice, and managed as above.
The stones are to be cracked, or some of them, and the kernels boiled in the jam.
All the juice may be left in and boiled to evaporate, but do not add the sugar until it has done so.
The above looks well in shapes.

Original Text

Damson Cheese.

Bake or boil the fruit in a stonejar, in a saucepan of water, or on a hot hearth. Pour off some of the juice, and to every two pounds of fruit, weigh half a pound of sugar. Set the fruit over a fire in 204the pan, let it boil quickly till it begins to look dry; take out the stones and add the sugar, stir it well in, and simmer two hours slowly, then boil it quickly half an hour, till the sides of the pan candy; pour the jam then into potting pans or dishes, about an inch thick, so that it may cut firm. If the skins be disliked, then the juice is not to be taken out; but after the first process, the fruit is to be pulped through a very coarse sieve with the juice, and managed as above. The stones are to be cracked, or some of them, and the kernels boiled in the jam. All the juice may be left in and boiled to evaporate, but do not add the sugar until it has done so. The above looks well in shapes.

Notes

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