_Ingredients._—Damsons; to every lb. of fruit allow ¾ lb. of loaf
sugar. _Mode._—Have the fruit gathered in dry weather, pick it over,
and reject any that is at all blemished. Stone the damsons, weigh them,
and to every lb. allow ¾ lb. of loaf sugar. Put the fruit and sugar
into a preserving-pan; keep stirring them gently until the sugar is
dissolved, and carefully remove the scum as it rises. Boil the jam
for about an hour, reckoning from the time it commences to simmer all
over alike: it must be well stirred all the time, or it will be liable
to burn and stick to the pan, which will cause the jam to have a very
disagreeable flavour. When the jam looks firm, and the juice appears to
set, it is done; then take it off the fire, put it into pots, cover it
down, when quite cold, with oiled and egged papers, and store it away
in a dry place. _Time._—1 hour after the jam simmers all over. _Average
cost_, from 6_d._ to 8_d._ per lb. pot. _Sufficient._—1½ pint of
damsons for a lb. pot. _Seasonable._—Make this in September or October.