Preserves Online: Damson Preserves

Wednesday, 18 July 2012

Damson Preserves

Wipe damsons with a piece of cheese-cloth wrung out of cold water, and prick each fruit five or six times, using a large needle; then weigh. Make a syrup by boiling three-fourths their weight in sugar with water, allowing one cup to each pound of sugar. As soon as syrup reaches boiling-point, skim, and add plums, a few at a time, that fruit may better keep in shape during cooking. Cook until soft. It is well to use two kettles, that work may be more quickly done, and syrup need not cook too long a time. Put into glass or stone jars.Combine all ingredients; bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly to, or almost to, the jellying point (which is 8F above the boiling point of water, or 220F at sea level). As the mixture thickens, stir frequently to prevent sticking or burning. Remove from heat and pour hot jam into hot, sterile jars, leaving 1/4 inch head space. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.