[Sca-cooks] Damson Plums
Johnna Holloway
johnnae at mac.com
Sun Sep 12 16:08:51 PDT 2010
from Delights for Ladies (England, 1609)
8 - The most kindely way to preserve plums, cherries, gooseberries,
&c. You must first purchase some reasonable quantity of their owne
juyce, with a gentle heat upon embers, in pewter dishes, dividing the
juice still as it commeth in the strewing; then boile each fruit in
his own juyce, with a convenient proportion of the best refined sugar.
31 - To make Marmelade of Quinces or Damsons. When you have boyled
your Quinces or Damsons sufficiently, straine them; then dry the pulp
in a pan on the fire; and when you see there is no water in it, but
that it beginneth to be stiffe, then mix two pound of sugar with three
pound of pulp: this marmelade will bee white marmelade: and if you
desire to have it looke with an high colour: put your sugar and your
pulp together so soone as your pulp is drawne, and let them both boile
together, and so it will look of the colour of ordinary marmelade,
like unto a stewed warden; but if you dry your pulp first, it will
look white, and take lesse sugar: you shall know when it is thick
enough, by putting a little into a sawcer, letting it coole before you
box it.
Or from
The Treasurie of commodious Conceits which I made available last
spring (England, 1573 - )
The original source can be found at MedievalCookery.com
Plummes condict in Syrrope Chapter. xv.
TAke halfe a pounde of Suger, halfe a pint of Rosewater and a pinte of
fayre Raynewater, or of some other distilled water, seeth ye Suger &
ye two waters vpo a softe fyre of coles, till ye one halfe be
consumed: the take it fro ye fire & when it leaueth boylig, put therin
halfe a pound of ripe Damazines, or other plummes, & let it agayne on
the embers, & kepe it in the lyke heate tyll the plummes be softe by
the space of an howre if neede bee, then put into it some cloues
brused and when it is coulde keepe it in a Glasse, or in an earthen or
Gallypotte, the stronger the Syrrope is with Suger, the better it wyll
continew. Some put into the Syrroup Sinimon, Saunders, Nutmegges,
Cloues, and a little Ginger: seethe them not hastely for feare of
muche breaking.
OR another from the same source:
To keepe Damsins in syrop. TAke Damsins & picke them wt a knife, or a
pi the take clarified Suger as much as you shall thinke wil serue &
then you must boyle it til it be as thick as birdlime: Then boyle your
Damsins in ye clarified sugre, til they be soft, the take the vp, and
put them in a glasse, then you must boyle ye syrop, till it be thick
as ye other was, before you put in ye Damsins, & as soone as it is so
thick you muste powre it into the Damsins and so couer them close.
Hope this helps
Johnnae
>
>
> On Sun, Sep 12, 2010 at 5:46 PM, Donna Green <donnaegreen at yahoo.com>
> wrote:
>
>> I will be getting a good supply of damson plums soon. I will be
>> making
>> candied plums and jam. Do any of you have any additional suggestions?
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