Choose the finest, large prune damsons for this purpose, pick them over
carefully, throwing out the stalks, and all that are the least crushed,
cut them open lengthwise, and take out the stones, put them into a
pan with water sufficient to cover them, and boil them ten minutes;
turn them out upon a sieve, and when cold, or nearly so, wipe each
separately with some old soft linen or flannel. To each pound of the
fruit allow one pound of the best refined sugar, the half of which,
after being sifted finely, you must scatter equally over the damsons,
on large dishes; put the other half of the sugar to the water in which
the fruit was scalded, set it in a pan on a clear fire, and let it
boil up; skim it thoroughly, and then simmer only, for ten or twelve
minutes; put in the fruit and bring it to a boil; then take it off the
fire, and let it stand, closely covered, half an hour; then put it
again to simmer for half an hour longer, and then put it aside until
the next day. Now boil up the fruit until it is tender, put the damsons
into a sieve while warm, and boil the jelly alone full half an hour,
and taking off any scum that may yet have arisen. Put the fruit into
your pots, jars, &c., and pour your jelly over them, well heated. When
cold, put brandy-paper upon the fruit, and melted mutton suet above
that. Make all safe with bladder and leather, and store them in a dry,
airy, cool room.