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Damson Jelly

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 1 ingredient

  1. ten ounces of sugar

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Take the required quantity of fine ripe damsons and one-third of the quantity of bullaccs.
  2. Put them, after separating the stalks from the fruit, into a large stone jar, first cutting them with a knife as they are put in.
  3. Tie down with paper, and place the jar in a moderate oven overnight.
  4. When the juice is poured off, strain, weigh, and boil it quickly for twenty-five minutes without sugar;
  5. then add ten ounces of sugar to each pound of juice, and boil and skim until the jelly will set.
  6. During the whole time of boiling the jelly should be stirred.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Wooden spoon
  • Slotted spoon
  • Sieve