Damson Jelly

4.40 (5)
⏱ 90 mins 🍽 Amount made depends on juice extracted (see step 3) 🌶 british ✅ A challenge 🏷 Breakfast

This recipe provides a wonderful method for using a seasonal abundance of damsons to create a traditional jelly. The process involves simmering the fruit, straining the juice, and boiling it with sugar to a set. The resulting preserve is a versatile condiment, ideal for breakfast or as an accompaniment to savoury dishes. It can be enjoyed immediately and stored for long-term use.

Damson Jelly

Ingredients

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

Method

  1. Rinse the damsons and place them in a preserving pan with the lemon juice and 300ml/1⁄2 pint of water. Bring the mixture to a gentle boil and allow it to simmer for 30-40 minutes until the fruit becomes tender.
  2. Transfer the cooked fruit and liquid into a scalded jelly bag positioned over a large bowl to collect the juice. Let this strain undisturbed for several hours.
  3. Pour the measured juice back into the pan. For every 500ml of juice, add 500g of preserving sugar (or 1lb sugar per pint). Heat gently while stirring until the sugar dissolves completely. Bring the liquid to a rapid boil and continue boiling until it reaches setting point. Test by placing a small amount on a chilled saucer. if the surface wrinkles when pushed after cooling slightly, it is ready. If not, boil for 5 more minutes and test again.
  4. Carefully pour the hot jelly into warm, sterilised jars. Allow the jars to cool completely before sealing them with lids. The jelly is ready to eat immediately and can be stored for up to a year.

Nutrition (per serving)

Nutrition data not available.

Recipe details

Skill levelA challenge
CategoryBreakfast
Cuisinebritish
DietVegetarian