Name: Damson jelly
Total time: 1 h 30 min
Yield: Amount made depends on juice extracted (see step 3)
Cuisine: British
Ingredients: 1.8kg damsons; juice of 2 lemons; preserving sugar (not jam sugar with pectin)

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Damson jelly

Damson jelly

Mary Cadogan

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Amount made depends on juice extracted (see step 3)

A challenge

Total time: 1 hr and 30 mins

Ready in around 1½ hours, plus cooling time

A star rating of 4.4 out of 5.5 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1.8kg damsons
juice of 2 lemons
preserving sugar

(not jam sugar with pectin)

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Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

low

Method

step 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.
step 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.
step 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.
step 4

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

RECIPE TIPS

STERILISING CORRECTLY

Jars must be sterilised before filling. Preheat the oven to fan 100C/conventional 120c/gas ½. Wash the jars in hot soapy water, rinse well and place on their sides in the oven for 15 minutes.

FAMOUS DAMSONS

Britain's most famous damson growing area is the Lyth Valley in Cumbria, says Henrietta Green. There you can buy locally-made damson gin, damson vinegar, all manner of damson chutneys, jams and pickles and even damson cheese.

Recipe from Good Food magazine, October 2003

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A star rating of 4.4 out of 5.5 ratings

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