- Preparation and cooking time
- Total time
- Ready in around 1½ hours, plus cooling time
- A challenge
- Amount made depends on juice extracted (see step 3)
- 1.8kg damsons
- juice of 2 lemons
- preserving sugar (not jam sugar with pectin)
- 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.