Damson, or Red Plum Solid


Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

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  • To each pound clear damson-juice, lbs. pearmains (or other good apples), pared and cored: 25 to 30 minutes.
  • Sugar, 14<


Pour the juice from some damsons which have stood for a night in a very cool oven, or been stewed in a jar placed in a pan of water; weigh and put it into a preserving pan with a pound and four ounces of pearmains (or of any other fine boiling apples), pared, cored, and quartered, to each pound o