Damson, or Red Plum Solid

• To each pound clear damson-juice, 1¼ 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