Damson Jelly Recipe

Introduction

Damson jelly is a beautifully clear, tart fruit preserve perfect for spreading on toast or serving with cheese. Made from fresh damsons and lemon juice, it captures the essence of late summer in a jar.

Ingredients

• 1.8kg damsons
• Juice of 2 lemons
• Preserving sugar (not jam sugar with pectin), amount depending on juice yield
• 300ml (1/2 pint) water

Instructions

1. Step 1: Wash the damsons thoroughly and place them in a preserving pan with the lemon juice and 300ml (1/2 pint) of water.
2. Step 2: Bring the mixture slowly to the boil, then simmer for 30-40 minutes until the fruit is soft.
3. Step 3: Pour the contents into a scalded jelly bag set over a large bowl and leave to drain for several hours until all the juice is extracted.
4. Step 4: Measure the collected juice and return it to the pan. Add 500g of preserving sugar for every 500ml (1lb per pint) of juice. Stir over low heat until the sugar dissolves.
5. Step 5: Increase the heat and boil rapidly until the setting point is reached. Test by placing a little jelly on a chilled saucer; when cooled, push it with your finger—if it wrinkles, it is ready. If not, boil for 5 more minutes and test again.
6. Step 6: Pour the hot jelly into warm, sterilised jars and allow to cool before sealing.

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, gas mark ½) for 15 minutes.
• For a different flavor, try adding a star anise or a cinnamon stick during simmering and remove before straining.
• Use damson jelly as a glaze for meats or drizzle over yogurt for a fruity twist.

Storage

Store sealed jars of damson jelly in a cool, dark place. It will keep for up to one year. Once opened, keep refrigerated and consume within a few weeks. Reheating is not necessary; simply spoon out as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of sugar for damson jelly?

Preserving sugar is recommended because it helps the jelly set without cloudiness. Avoid using jam sugar with pectin as it can affect the texture and clarity.

Why is it important to sterilise jars before filling?

Sterilising jars prevents the growth of mold and bacteria, ensuring your damson jelly stays fresh and safe to eat for a long time.

Damson Jelly Recipe

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★★★★★

4.5 from 110 reviews

• Author: Sophie
• Total Time: 5 hours (includes draining time)
• Yield: Approximately 6 to 8 jars (half-pint size) 1x
• Diet: Vegetarian

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Description

Delight in the classic British Damson Jelly, made from fresh damsons simmered gently with lemon juice and sugar to create a beautifully smooth, tangy jelly. Perfect for spreading on toast or complementing savory dishes, this homemade preserve boasts a rich fruity flavor and preserves the essence of the Lyth Valley’s famous damsons.

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Ingredients

Scale 1x2x3x

Ingredients

• 1.8 kg damsons
• Juice of 2 lemons
• Preserving sugar (not jam sugar with pectin), 500g per 500ml of juice
• 300 ml (1/2 pint) water

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Instructions

1. Prepare Fruit: Wash the damsons thoroughly to remove any dirt or debris. Place the cleaned damsons into a preserving pan along with the freshly squeezed lemon juice and 300 ml of water.
2. Cook Fruit: Bring the mixture slowly to a boil over medium heat, then reduce to a simmer. Cook for 30 to 40 minutes until the fruit is very soft and has released its juices.
3. Extract Juice: Pour the hot fruit mixture carefully into a scalded jelly bag set over a large bowl to catch the juice. Allow it to drain naturally for several hours without pressing to ensure clarity.
4. Measure Juice and Add Sugar: Measure the collected juice and return it to the preserving pan. For every 500 ml (1 pint) of juice, add 500 g (1 lb) of preserving sugar. Stir gently over low heat until the sugar fully dissolves.
5. Boil to Setting Point: Increase the heat to bring the mixture to a rapid boil. Continue boiling until the setting point is reached. Test the jelly by placing a small spoonful on a chilled saucer; allow it to cool slightly, then gently press with a finger. If it wrinkles, it is ready; if not, boil for 5 more minutes and test again.
6. Jar and Store: Pour the hot jelly carefully into warm, sterilized jars. Allow the jelly to cool completely before sealing with lids. The jelly can be eaten immediately but will keep for up to one year if stored in a cool, dark place.

Notes

• Ensure jars are properly sterilized by washing with hot soapy water, rinsing well, and placing them on their sides in a preheated oven at 100°C fan (120°C conventional) for 15 minutes.
• Do not press the jelly bag while draining to maintain clarity and avoid cloudy jelly.
• Use preserving sugar specifically, as it is designed for jelly making and will help achieve the correct set.
• Damsons are a traditional fruit grown notably in the Lyth Valley in Cumbria, a renowned area for damson-based products.
• Test for setting point carefully to avoid under or over-cooking the jelly.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Preserves
• Method: Stovetop
• Cuisine: British

Keywords: damson jelly, damson preserves, fruit jelly, homemade jelly, British preserves, damson recipes, preserving, seasonal fruit jelly