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
Scale
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
