Damson Jelly Recipe
Introduction
Damson jelly is a delightful way to capture the unique tart-sweet flavor of damsons. This smooth, jewel-colored jelly is perfect for spreading on toast or serving alongside cheese. Making it at home is simple and rewarding.
Ingredients
- 1.8kg damsons
- Juice of 2 lemons
- Preserving sugar (not jam sugar with pectin), amount according to juice volume
Instructions
- Step 1: Wash the damsons thoroughly, then place them in a preserving pan with the lemon juice and 300ml (1/2 pint) of water. Bring to a slow boil, then simmer for 30-40 minutes until the fruit is soft.
- Step 2: Pour the cooked fruit mixture into a scalded jelly bag set over a large bowl to catch the juice. Allow it to drip for several hours to extract as much juice as possible.
- Step 3: Measure the collected juice and return it to the pan. Add 500g sugar for every 500ml of juice (or 1lb sugar per pint). Stir gently over low heat until the sugar dissolves.
- Step 4: Increase the heat and rapidly boil the mixture until it reaches setting point. Test by placing a small spoonful on a chilled saucer; after cooling slightly, press with your finger — if it wrinkles, it’s ready. If not, boil for 5 more minutes and test again.
- Step 5: Pour the hot jelly into warm, sterilised jars, allow to cool, then seal. The jelly can be enjoyed 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 100°C fan (120°C conventional) for 15 minutes before filling.
- For a unique twist, try adding a splash of damson gin or a pinch of cinnamon during boiling.
- If you prefer a softer set, reduce the sugar slightly, but preserve the flavor balance carefully.
Storage
Store sealed jars of damson jelly in a cool, dark place for up to one year. Once opened, keep the jar refrigerated and use within a few weeks. To reheat for serving, gently warm the jelly in a saucepan or microwave until spreadable.
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, as the fruit’s natural pectin will achieve the perfect set. Using jam sugar with added pectin can result in an overly firm texture.
How long should I leave the juice to drip from the jelly bag?
Allow the juice to drip naturally for several hours, ideally overnight, to extract the clearest juice for jelly. Avoid pressing the fruit, as this can make the jelly cloudy.
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Damson Jelly Recipe
- Total Time: 5 hours (including juice draining time)
- Yield: Approximately 4 to 5 jars (each about 300–350 ml) depending on juice yield 1x
- Diet: Vegetarian
Description
A classic homemade Damson Jelly recipe that captures the rich, tart flavor of damsons with the perfect balance of sweetness. This traditional preserving method involves simmering damsons with lemon juice, extracting the juice through a jelly bag, and boiling it with sugar to achieve a beautiful, clear jelly ideal for spreading on toast or serving alongside cheeses.
Ingredients
Fruit and Juice
- 1.8 kg damsons
- Juice of 2 lemons
- 300 ml (1/2 pint) water
Sugar
- Preserving sugar: 500 g sugar per 500 ml of extracted damson juice (approximately 1 lb per pint)
Instructions
- Prepare the fruit: Wash the damsons thoroughly to remove any dirt or impurities. Place them in a preserving pan along with the freshly squeezed lemon juice and 300 ml of water.
- Cook the fruit: Slowly bring the mixture to a boil, then reduce to a simmer. Let it cook gently for 30 to 40 minutes until the damsons are completely soft and breaking down.
- Extract the juice: Carefully pour the cooked fruit mixture into a scalded jelly bag positioned over a large bowl. Allow the juice to drip out naturally for several hours or preferably overnight without pressing the fruit to ensure clarity.
- Measure and add sugar: Once the juice is collected, measure its volume and return it to a clean preserving pan. Add the corresponding amount of preserving sugar — 500 g sugar for every 500 ml of juice.
- Dissolve the sugar: Stir the mixture gently over low heat until the sugar is fully dissolved, taking care to not boil yet.
- Boil to setting point: Increase the heat and bring the syrup to a rapid boil. Continue boiling until the jelly reaches the setting point, which you can test by dripping a small amount onto a chilled saucer. When cooled slightly, push the surface with your finger; if it wrinkles gently, the jelly is ready. If not, boil for 5 more minutes and test again.
- Jar the jelly: Pour the hot jelly into warm, sterilised jars. Leave the jars to cool before sealing them tightly.
- Store and enjoy: The damson jelly can be consumed immediately or stored in a cool, dark place for up to a year for later enjoyment.
Notes
- Sterilise jars by washing them in hot soapy water, rinsing well, and placing them on their sides in an oven preheated to fan 100°C (120°C conventional/gas mark ½) for 15 minutes.
- Do not press or squeeze the jelly bag to avoid cloudy jelly; let it drip naturally for clarity.
- Damson jelly pairs wonderfully with cheeses or can be served on toast.
- Adjust sugar amount proportionally based on the amount of juice extracted.
- Setting point tests are essential for perfect jelly texture.
- Damsons are tart plums, so this recipe balances their natural tartness with preserving sugar and lemon juice.
- Use preserving sugar (granulated sugar formulated for jam and jelly making) rather than jam sugar with pectin.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Preserves/Jelly
- Method: Stovetop
- Cuisine: British
Keywords: Damson jelly, homemade jelly, fruit preserves, traditional British recipes, damson recipes, jam making, preserving sugar, seasonal fruit jelly
