Damsom Jelly

Damson Jelly
Recipe type: Jelly
Cuisine: British
  • 2.5 kg (5lb 8oz) damsons
  • 1 large apple
  • Juice of one lemon
  • 700g (1½lb) sugar
  1. Roughly chop the apple, removing the peel and core.
  2. Wash the damsons to remove dirt. Discard any bruised fruit.
  3. Place the fruit in a preserving pan, add sufficient water to cover the base to a depth of about 1cm (1/2 inch).
  4. Bring to a simmer and leave to cook for 10 minutes
  5. Transfer the pan contents to a fine muslin bag and allow to drip over a container.
  6. Leave until juice stops dripping- this may take up to 12 hours so leaving it overnight is common practice.
  7. Pour the collected juice into a clean preserving pan.
  8. Add the sugar and lemon juice.
  9. Bring the juice to the boil and,without stirring, leave to boil for 10 minutes.
  10. Remove any scum from the surface whilst boiling.
  11. When setting point is reached, transfer to warmed and sterile jars, then seal well.
Keep in a dark place to retain the deep colour.

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