Name: Damson Jelly Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 5 h
Cuisine: British
Ingredients: 1.8 kg damsons; Juice of 2 lemons; 300 ml (1/2 pint) water; 500 g preserving sugar for every 500 ml juice (1 lb sugar for every pint of juice)

Jump to Recipe

Introduction

Damson jelly is a beautifully clear, fruity preserve that captures the tart sweetness of damsons. Perfect for spreading on toast or serving with cheese, this jelly is a traditional favorite that’s surprisingly simple to make at home.

A clear glass jar filled with dark red jelly, showing a thick, slightly uneven layer of jelly on the top with shiny, gel-like texture and small bubbles inside. The jar sits on a transparent white saucer, with a silver spoon resting on the saucer next to the jar. The background is a white marbled texture with soft purple and white blurred shapes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.8kg damsons
Juice of 2 lemons
Preserving sugar (not jam sugar with pectin), quantity to match juice volume
300ml (1/2 pint) water

Instructions

Step 1: Wash the damsons and place them in a preserving pan with the lemon juice and 300ml of water. Bring slowly to a boil, then simmer gently for 30-40 minutes until the fruit is soft.
Step 2: Pour the contents of the pan into a scalded jelly bag suspended over a large bowl. Allow the juice to drip through for several hours until fully extracted.
Step 3: Measure the collected juice and return it to the pan. Add 500g of preserving sugar for every 500ml of juice (or 1lb per pint). Stir over low heat until the sugar dissolves.
Step 4: Increase the heat and boil rapidly until the jelly reaches setting point. Test by placing a spoonful on a chilled saucer; if it wrinkles when pushed after cooling slightly, it’s ready. If not, boil for another 5 minutes and test again.
Step 5: Pour the hot jelly into warm, sterilised jars. Let cool completely before sealing. The jelly can be enjoyed immediately and will keep for up to a year.

Tips & Variations

Sterilise jars by washing them in hot soapy water, rinsing well, and placing them on their sides in a preheated oven at 100°C fan (120°C conventional) or gas mark ½ for 15 minutes.
For added flavor, try infusing the juice with a cinnamon stick or vanilla pod during simmering, removing it before setting the jelly.

Storage

Store sealed jars in a cool, dark place for up to one year. Once opened, keep the jelly refrigerated and consume within a few weeks. Reheating is not necessary; simply spoon out as needed.

How to Serve

A clear glass jar filled with dark red jelly topped with small chunks of orange peel, creating a textured top layer that shines with light reflections. The jar sits on a simple white plate with a smooth surface, accompanied by a silver spoon resting on the right side of the plate. The background is softly blurred with a white marbled texture, giving a clean and bright look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use jam sugar instead of preserving sugar?

It’s best to use preserving sugar without pectin for damson jelly to ensure a clear, firm set. Jam sugar with added pectin may cause the jelly to be cloudy or have an unexpected texture.

How do I know when the jelly has reached setting point?

Test the jelly by placing a small amount on a chilled saucer and letting it cool slightly. Push the surface with your finger; if it wrinkles and holds the mark, the jelly is set. If it remains soft, boil for a few more minutes and test again.