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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
