Cookery for every household

stones and reserve the kernels, as these help to give a nice flavour to the jam. This jam is much better when made with some fruit juice instead of water, as this helps to set it and make a jelly. Redcurrant juice is perhaps the best kind to use, but failing that, use gooseberry or apple juice, or a mixture of fruit juice and water. Put the proper proportion of fruit juice and sugar into a preserving pan and boil them together until they are like a syrup. Then put in the cherries and kernels, and boil again slowly until the fruit is tender and the jam will set, when tested on a cold plate. When ready, pour into pots and cover. 2127. Crab-apple Jelly 8 lbs. crab apples. 4 qts. water. Preserving sugar. Wash the apples, cut them in two, and put them into a preserving pan with the above proportion of water. Bring to the boil and cook slowly until the apples are soft and broken. Then strain all night through a jelly bag or cloth. Next day measure the juice and return it to the preserving pan, along with 1 lb. of sugar to each pint. Boil together until the jelly will set, then pour into jars and cover in the usual way. 2128. Cranberry Jelly Make in the same way as Black-currant Jelly. 2129. Damson Cheese Damsons. Preserving sugar. Remove the stalks from the damsons and look over them carefully. Then wash and drain them well. Put them into a large jar with a lid, and steam them or cook them in the oven until tender. Then rub as much as possible through a fine wire sieve. Measure this pulp, and put it into a preserving pan along with f lb. preserving sugar to each pint. Boil together until of a very thick consistency, and until the mixture will set very quickly when tested on a cold plate. The damson cheese must be stirred very carefully, and especially when it begins to thicken. When ready, pour into small oiled pots and cover. Keep for some time before using. Notes. — If liked, a few of the kernels may be blanched and chopped, and added to the cheese, but very few, as they are decidedly bitter. A mixture of damsons and apples is very good. 2130. Damson Jam Damsons. | lb. preserving sugar to each lb. fruit. Remove the stalks from the damsons and examine them carefully. Then wash and dry them in a cloth. Put them into a preserving pan and let them stand by the side of the fire until the juice begins to flow. Now bring the fruit to the boil, and add the proper proportion of crushed preserving sugar. Boil both together until the liquid Will set readily, removing during the cooking as many of the stones as possible. When ready, pot and cover as directed on p. 466. 2131. Damson and Apple Jam 8 lbs. damsons. 2 pts. apple juice. 10 lbs. sugar, . Pick the fruit carefully, rejecting any that is not sound. Then wash if necessary, or rub it between the folds of a coarse towel. Prepare the apple juice in the same way as for Apple Jelly (see p. 467). Put the damsons into the preserving pan with their proper proportion. of sugar and apple juice, and stir carefully until they come to the boil. Take out as many stones as possible and boil the jam for 20 minutes, or until it will stiffen.