Damson Jelly Recipe
Introduction
Damson jelly is a delightful way to preserve the rich, tart flavor of damsons. This clear, aromatic jelly is perfect for spreading on toast or serving alongside cheese. With just a few simple ingredients, you can make this classic British preserve at home.
Ingredients
- 1.8kg damsons
- Juice of 2 lemons
- Preserving sugar (not jam sugar with pectin), quantity as needed
Instructions
- Step 1: Wash the damsons thoroughly, then place them in a preserving pan with the lemon juice and 300ml (½ pint) of water.
- Step 2: Bring the mixture slowly to the boil, then simmer gently for 30–40 minutes until the fruit is soft.
- Step 3: Carefully pour the contents of the pan into a scalded jelly bag set over a large bowl to catch the juice. Leave to drain for several hours.
- Step 4: Measure the collected juice and return it to the pan. Add 500g sugar for every 500ml of juice (or 1lb sugar per pint).
- Step 5: Stir over low heat until the sugar completely dissolves, then increase the heat and boil rapidly until the setting point is reached. To test, spoon a little jelly onto a chilled saucer; cool slightly then push with your finger—if it wrinkles, it’s ready.
- Step 6: Pour the jelly into warm, sterilised jars. Cool completely before sealing. The jelly can be eaten immediately but will keep for up to a year.
Tips & Variations
- Sterilise jars by washing in hot soapy water, rinsing well, then placing them on their sides in a preheated oven at fan 100°C (conventional 120°C/gas mark ½) for 15 minutes.
Storage
Store damson jelly in a cool, dark place for up to one year. Once opened, keep refrigerated and consume within a few weeks. If the jelly thickens too much after refrigeration, bring it to room temperature before using for easier spreading.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use jam sugar with pectin instead of preserving sugar?
It’s best to use preserving sugar without pectin for damson jelly to achieve the clear, smooth texture typical of jelly. Jam sugar with pectin may result in a cloudy or firmer jelly.
How do I know when the jelly has set?
Test by placing a small amount of boiling jelly on a chilled saucer. Allow it to cool slightly, then press gently with your finger—if the surface wrinkles, the jelly has reached setting point and is ready to jar.
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Damson Jelly Recipe
- Total Time: 4 hours (including juice draining time)
- Yield: Approximately 4 jars (depending on juice yield and jar size) 1x
Description
A classic homemade Damson Jelly recipe using fresh damsons, lemon juice, and preserving sugar. This jelly captures the rich, tart flavor of damsons perfect for spreading on toast or using in desserts. The recipe includes detailed steps for fruit preparation, juice extraction, and achieving the perfect set.
Ingredients
Fruit and Juice
- 1.8 kg damsons
- Juice of 2 lemons
- 300 ml (1/2 pint) water
Sugar
- Preserving sugar (not jam sugar with pectin) – 500 g for every 500 ml of juice (or 1 lb per pint)
Instructions
- Prepare and Cook Fruit: Wash the damsons thoroughly, then place them into a preserving pan along with the lemon juice and 300 ml (1/2 pint) of water. Slowly bring the mixture to a boil, then reduce heat and simmer gently for 30-40 minutes until the damsons are soft and cooked through.
- Extract Juice: Carefully pour the cooked fruit mixture into a previously scalded jelly bag suspended over a large bowl. Allow it to drip and strain naturally for several hours to collect clear juice without forcing or pressing the bag.
- Measure Juice and Add Sugar: Measure the collected juice and pour it back into the pan. Add preserving sugar in the proportion of 500 g per 500 ml of juice (or 1 lb per pint). Stir the mixture gently over low heat until all sugar dissolves completely.
- Boil to Setting Point: Increase the heat and bring the mixture to a rapid boil. Boil until the setting point is reached. To test, spoon a little jelly onto a chilled saucer and let it cool slightly. Push it with your finger; if it wrinkles, the jelly is ready. If not, continue boiling for 5 more minutes and test again.
- Jar the Jelly: Pour the hot jelly carefully into warm, sterilised jars. Allow the jars to cool before sealing tightly. The jelly can be eaten immediately but will keep for up to one year when stored properly.
- Sterilise Jars: Before filling, sterilise jars by washing in hot soapy water, rinsing well, and placing them on their sides in a preheated oven at fan 100C/conventional 120C/gas mark ½ for 15 minutes.
Notes
- Ensure jars are properly sterilised to prevent spoilage and extend shelf life.
- Do not press or squeeze the jelly bag; let juice drip naturally for the best clarity and texture.
- Test the setting point carefully to avoid under or over-cooking the jelly.
- Use preserving sugar specifically (not jam sugar with pectin) for optimal setting and texture.
- Damson jelly pairs wonderfully with cheeses and baked goods.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Preserves and Jams
- Method: Stovetop
- Cuisine: British
Keywords: damson jelly, damson jam, homemade jelly, preserving fruit, British preserves, fruit jelly, damsons
