Preserved Damsons

Serves 4

📖 From Church Cookbook (Baltimore, 1908) (1908)

👁️ 2 people have viewed this recipe

🖨️ Print 4×6 Recipe Cards

Step 1. Wash the fruit and prick the skins with a coarse needle, put on

Step 2. the fire with the water, and when the skins burst, drain the juice,

Step 3. and allow I J pint of juice and I J pint of water to 6 pounds of

Step 4. fruit and 6 pounds of sugar. Boil until tender and fill into jars.

📸 Suggest a Photo