Damson jelly

Damson jelly

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(1 ratings)

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Cooking time

Ready in around 1½ hours, plus cooling time

Skill level

For the keen cook

Servings

Amount made depends on juice extracted (see step 3)

A delicious way to deal with a glut of damsons - perfect on toast or fresh bread and a great accompaniment to roast meats

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

  • 1.8kg damsons
  • juice of 2 lemons
  • preserving sugar (not jam sugar with pectin)

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Method

  1. 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.
  2. 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.
  3. 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.
  4. Pot into warm sterilised jars and cool before sealing. Can be eaten straight away, but keeps for up to a year.

Recipe from Good Food magazine, October 2003

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Comments

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mamamegraw's picture

does not say how many jars it makes

larahoare's picture

Just finished making my first Damson Jelly. Really enjoyed making it as we picked the fruit while going on a walk for free! Very easy to do especially as we borrowed my mother in laws jam maker to do it with. Thanks Gaynor!

sspink's picture
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Absolutely beautiful. Fresh and tangy.

tootsmon's picture

I have added 2 chillis and several pieces of cinnamon and a desert spoon of cloves and juice and rind of an orange . delicious with cold meats and gives it a christmassy taste :-)

stevealden's picture

Excellent recipe. I didnt use the jelly bag but a fine sieve so a little more cloudy but a lot quicker. End result is excellent with lots of compliments. Recommended

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