Damson Jam

Put twelve pounds of damsons on to boil in a preserving-pan with a quart of water, stirring with a wooden spoon until they are dissolved; they must then be rubbed through a sieve, on a dish. To every pound of pulp allow a pound of sugar; the sugar must first be boiled to the pearling degree, and then, after adding the pulp, stir the jam until sufficiently reduced according to the usual test, and put away in gallipots.