Description
A traditional British recipe for Damson Jelly, made by simmering damsons with lemon juice, extracting their juice, and boiling it with preserving sugar until reaching the perfect set. This delicate jelly captures the rich, tart flavor of damsons and is perfect for spreading on toast or adding to desserts.
Ingredients
Scale
Fruit
- 1.8 kg damsons
- Juice of 2 lemons
- 300 ml (1/2 pint) water
Sugar
- 500 g preserving sugar for every 500 ml juice (1 lb sugar for every pint of juice)
Instructions
- Prepare the Fruit: Wash the damsons thoroughly. Place them in a preserving pan along with the lemon juice and 300 ml of water.
- Simmer the Fruit: Slowly bring the mixture to a boil, then reduce to a simmer for 30-40 minutes until the damsons are soft and broken down.
- Extract the Juice: Carefully pour the cooked fruit mixture into a scalded jelly bag set over a large bowl. Allow it to drain for several hours to collect the juice.
- Measure and Sweeten: Measure the juice you have collected and pour it back into the pan. Add 500 g of preserving sugar for every 500 ml of juice (or 1 lb per pint). Stir over low heat until the sugar fully dissolves.
- Boil to Setting Point: Increase the heat and rapidly boil the mixture until it reaches the setting point. Test by spooning a small amount on a chilled saucer; once cooled slightly, push with your finger. If the surface wrinkles, the jelly is ready. Otherwise, boil for an additional 5 minutes and test again.
- Jar the Jelly: Pour the hot jelly into warm, sterilised jars. Allow to cool before sealing. The jelly can be eaten immediately but will keep for up to one year.
Notes
- Ensure jars are properly sterilised by washing in hot soapy water, rinsing well, and placing them on their sides in an oven preheated to fan 100°C (conventional 120°C) for 15 minutes.
- Use preserving sugar, not jam sugar containing pectin, to achieve the proper set.
- The Lyth Valley in Cumbria is famous for damson products such as damson gin, vinegar, chutneys, jams, pickles, and cheese.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Preserves
- Method: Stovetop
- Cuisine: British
Keywords: damson jelly, fruit jelly, preserving recipe, British preserves, homemade jelly, damsons
