To Preserve Damsins

This recipe hails from the late 17th century, attributed to Mary Cruso in 1689. Preserving fruit with sugar was a luxurious and practical affair in the early modern period, offering both status and sustenance. Sugar was an expensive import, marking preserved fruits as special treats for the well-off. Such recipes were often copied into household manuscript collections, passed between generations and households, evolving with each retelling. Damsons, a tart variety of plum, were especially prized for preserves due to their intense colour and strong flavour. The process outlined is typical of English preserving traditions of the time, balancing technique with thrift as every bit of fruit and syrup is used.

In the 17th century, this preserve would have been made with large earthenware or copper preserving pans over an open hearth fire. Wooden spoons or copper skimmers were used to stir and skim the syrup. Jars or 'pots' would be prepped for storage, often sealed with parchment or waxed fabric once cooled. Sieves or cloths were used for straining juices, and knives for slitting fruit. The process required careful attention to heat and timing, skills honed in the domain of household management.