DAMSON JELLY
A delicious way to deal with a glut of damsons - perfect on toast or fresh bread and a great accompaniment to roast meats
Provided by Mary Cadogan
Categories Afternoon tea, Breakfast, Condiment
Time 1h30m
Yield Amount made depends on juice extracted (see step 3)
Number Of Ingredients 3
Steps:
- 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.
- 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.
- 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.
- Pot into warm sterilised jars and cool before sealing. Can be eaten straight away, but keeps for up to a year.
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