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Nutrition: per serving

  • kcal0
  • fat0g
  • saturates0g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein0g
  • salt0g
    low

Method

  • step 1

    Wash the fruit, then tip into a preserving pan with the lemon juice and 300ml/1⁄2 pint water. Bring slowly to the boil, and simmer for 30-40 minutes until the fruit is soft.

  • step 2

    Carefully pour the contents of the pan into a scalded jelly bag with a large bowl set underneath to catch the juice (see the Step-by-step photo). Leave for several hours.

  • step 3

    Measure the juice back into the pan, then add 500g of sugar to every 500ml of juice or 1lb sugar for every pint of juice. Stir over a low heat until the sugar has dissolved, then raise the heat and rapidly boil until setting point is reached. Test this by spooning a little on to a chilled saucer. Cool slightly then push with your finger – if it wrinkles it is ready. If not return to the heat, boil for 5 more minutes and test again.

  • step 4

    Pot into warm sterilised jars and cool before sealing. Can be eaten straight away, but keeps for up to a year.

RECIPE TIPS
STERILISING CORRECTLY

Jars must be sterilised before filling. Preheat the oven to fan 100C/conventional 120c/gas ½. Wash the jars in hot soapy water, rinse well and place on their sides in the oven for 15 minutes.

FAMOUS DAMSONS

Britain's most famous damson growing area is the Lyth Valley in Cumbria, says Henrietta Green. There you can buy locally-made damson gin, damson vinegar, all manner of damson chutneys, jams and pickles and even damson cheese.

Recipe from Good Food magazine, October 2003

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Comments, questions and tips (15)

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A star rating of 4.4 out of 5.5 ratings

kathygrafham

question

Can you use the leftover fruit pulp for something like a crumble or pie?

Lyn Renton avatar

Lyn Renton

A star rating of 4 out of 5.

Don't reduce the amount of sugar as suggested by someone else, you will have to boil the jelly longer to get a set and then it will be discoloured and overcooked. Also it won't keep so well - sugar is the preservative.

Spanna1

PS 1.8kg of damsons yielded just over 1 litre of juice (ie before adding the sugar) which, following the recipe, filled 12 x little 130ml jars perfectly.

Spanna1

question

Sorry, this should have been a question: Does this need to be kept in the fridge? Or put in the fridge to set at least?

Spanna1

A quick question, does this need to be kept in the fridge? Or put in the fridge to set at least?

mariat01

No, as long as everything was sterilised properly it will keep in a cupboard. If it's not set, it wasn't boiled until the setting point was reached, it doesn't have to go into the fridge to set.

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