Damson Jelly
Delight in the sweet and tangy flavors of homemade damson jelly. This recipe guides you through the process of transforming fresh damsons into a luscious preserve bursting with fruity goodness. With just a few simple steps, you can create jars of this delectable jelly to enjoy for months to come.
— Constant Cookbook
Ingredients
- 1.8kg damsons
- juice of 2 lemons
- preserving sugar (not jam sugar with pectin)
Instructions
- Wash the fruit, then tip into a preserving pan with the lemon juice and 300ml/1⁄2 pint water. Bring slowly to the boil, and simmer for 30-40 minutes until the fruit is soft.
- Carefully pour the contents of the pan into a scalded jelly bag with a large bowl set underneath to catch the juice (see the Step-by-step photo). Leave for several hours.
- Measure the juice back into the pan, then add 500g of sugar to every 500ml of juice or 1lb sugar for every pint of juice. Stir over a low heat until the sugar has dissolved, then raise the heat and rapidly boil until setting point is reached. Test this by spooning a little on to a chilled saucer. Cool slightly then push with your finger – if it wrinkles it is ready. If not return to the heat, boil for 5 more minutes and test again.
- Pot into warm sterilised jars and cool before sealing. Can be eaten straight away, but keeps for up to a year.
Yield
Amount made depends on juice extracted (see step 3)
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