The fruit for this preserve, which is a very delicious one, should
be finely flavoured, and quite ripe, though perfectly sound. Pare,
stone, weigh, and boil it quickly for three-quarters of an hour, and
do not fail to stir it often during the time ; draw it from the fire, and
mix with it ten ounces of well-refined sugar, rolled or beaten to
powder, for each pound of the peaches ; clear it carefully from scum,
and boil it briskly for five minutes ; throw in the strained juice of
one or two good lemons ; continue the boiling for three minutes only,
and pour out the marmalade. Two minutes after the sugar is stirred
to the fruit, add the blanched kernels of part of the peaches.
Peaches, stoned and pared, 4 lbs. ; | hour. Sugar, lbs. : 2
minutes. Blanched peach-kernels : 3 minutes. Juice of 2 small
lemons✪ Peach Jam or Marmalade : 3 minutes.
Obs. — This jam, like most others, is improved by pressing the
fruit through a sieve after it has been partially boiled. Nothing can
be finer than its flavour, which would be injured by adding the
sugar at first ; and a larger proportion renders it cloyingly sweet.
Nectarines and peaches mixed, make an admirable preserve
TO PRESERVE, OR TO DRY PEACHES OR NECTARINES.
(An easy and excellent Heceipt.')
The fruit should be fine, freshly gathered, and fully ripe , but still
in its perfection. Pare, halve, and weigh it after the stones are
removed ; lay it into a deep dish, and strew over it an equal weight
of highly refined pounded sugar✪ To Preserve or Dry Peaches or Nectarines ; let it remain until this is nearly
dissolved, then lift the fruit gently into a preserving-pan, pour the
juice and sugar to it, and heat the whole over a very slow fire ; let it
just simmer for ten minutes, then turn it softly into a bowl, and let
it remain for two days ; repeat the slow heating and simmering at
intervals of two or three days, until the fruit is quite clear, when it
CHAP. XXIV.]
PKESERVES.
519
may be potted in the syrup, or drained from it, and dried upon large
clean slates or dishes, or upon wire-sieves. The flavour will be
excellent. The strained juice of a lemon may be added to the syrup,
with good effect, towards the end of the process, and an additional
ounce or two of sugar allowed for it.
DAMSON JAM. (VERY GOOD.)
The fruit for this jam should be freshly gathered and quite ripe.
Split, stone, weigh, and boil it quickly for forty minutes ; then stir
in half its weight of good sugar roughly powdered, and when it is
dissolved, give the preserve fifteen minutes additional boiling, keeping
it stirred, and thoroughly skimmed.
Damsons, stoned, 6 lbs. : 40 minutes. Sugar, 3 lbs.✪ Damson Jam : 15 minutes.
Obs.—A more refined preserve is made by pressing the fruit
through a sieve after it is boiled tender; but the jam is excellent
without.
DAMSON JELLY. ✪ Damson Jelly
Page 452 · 5 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The fruit for this preserve, which is a very delicious one, should be finely flavoured, and quite ripe, though perfectly sound. Pare, stone, weigh, and boil it quickly for three-quarters of an hour, and do not fail to stir it often during the time ; draw it from the fire, and mix with it ten ounces of well-refined sugar, rolled or beaten to powder, for each pound of the peaches ; clear it carefully from scum, and boil it briskly for five minutes ; throw in the strained juice of one or two good lemons ; continue the boiling for three minutes only, and pour out the marmalade. Two minutes after the sugar is stirred to the fruit, add the blanched kernels of part of the peaches.
Peaches, stoned and pared, 4 lbs. ; | hour. Sugar, lbs. : 2 minutes. Blanched peach-kernels : 3 minutes. Juice of 2 small lemons : 3 minutes.
Obs. — This jam, like most others, is improved by pressing the fruit through a sieve after it has been partially boiled. Nothing can be finer than its flavour, which would be injured by adding the sugar at first ; and a larger proportion renders it cloyingly sweet. Nectarines and peaches mixed, make an admirable preserve
TO PRESERVE, OR TO DRY PEACHES OR NECTARINES.
(An easy and excellent Receipt.)
The fruit should be fine, freshly gathered, and fully ripe , but still in its perfection. Pare, halve, and weigh it after the stones are removed ; lay it into a deep dish, and strew over it an equal weight of highly refined pounded sugar ; let it remain until this is nearly dissolved, then lift the fruit gently into a preserving-pan, pour the juice and sugar to it, and heat the whole over a very slow fire ; let it just simmer for ten minutes, then turn it softly into a bowl, and let it remain for two days ; repeat the slow heating and simmering at intervals of two or three days, until the fruit is quite clear, when it
may be potted in the syrup, or drained from it, and dried upon large clean slates or dishes, or upon wire-sieves. The flavour will be excellent. The strained juice of a lemon may be added to the syrup, with good effect, towards the end of the process, and an additional ounce or two of sugar allowed for it.
DAMSON JAM. (VERY GOOD.)
The fruit for this jam should be freshly gathered and quite ripe. Split, stone, weigh, and boil it quickly for forty minutes ; then stir in half its weight of good sugar roughly powdered, and when it is dissolved, give the preserve fifteen minutes additional boiling, keeping it stirred, and thoroughly skimmed.
Damsons, stoned, 6 lbs. : 40 minutes. Sugar, 3 lbs. : 15 minutes.
Obs.—A more refined preserve is made by pressing the fruit through a sieve after it is boiled tender; but the jam is excellent without.
DAMSON JELLY.
Records on this page
Peach Jam or MarmaladePeach MarmaladeTo Preserve or Dry Peaches or NectarinesDamson JamDamson Jelly