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
Scale
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
