Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, damson jelly. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Damson Jelly is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Damson Jelly is something that I’ve loved my whole life. They’re fine and they look wonderful.
Just finished making my first Damson Jelly. Really enjoyed making it as we picked the fruit while going on a walk for free! Very easy to do especially as we borrowed my mother in laws jam maker to do it with.
To get started with this particular recipe, we have to first prepare a few components. You can have damson jelly using 4 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Damson Jelly:
- Take 1 kg Damsons
- Make ready 250 ml water
- Get 1 lemon
- Prepare Preserving sugar without added pectin
Bring slowly to the boil and simmer very gently until all the fruit is. Damson Jelly This recipe and the rice pudding are by my head baker and pastry chef, Justin Piers Gellatly. It never fails to amaze me how pastry chefs take a fruit, in this case the damson (but you could use the deepest purple plums if damsons are not available), and before you know it, you have got this magical wobble: incredible fruity alchemy. Damson jelly can be eaten on toast, or added to a pan when you are deglazing the base of a roasting tin to make a sauce that can be spooned over roasted chicken or lamb.
Steps to make Damson Jelly:
- Wash fruit and remove any stalks and leaves
- Put damsons, squeezed lemon juice and water in large saucepan and bring to the boil. Cover and simmer for 40 minutes.
- This year I bought a jelly bag (what a treat!) but it is fine to use a clean muslin cloth. Pour the cooked fruit into the jelly bag and suspend over a clean bowl.1.
- My jelly bag is threaded onto 2 wooden spoons balanced on an upsidedown stool. I am sure there are better ways but this works.
- I left it overnight to get every last drop of juice.
- Measure the volume of juice and using jam sugar without pectin, weigh 500gm to a pint of juice
- Put juice and sugar into a large pan over heat and stir to dissolve sugar. Boil rapidly to setting point but take care…. the volume increases and it would be very messy if it boiled over.
- The jelly is ready when a splodge of the fruit and sugar skins over when put on a saucer in the fridge. This photo is not much help I'm afraid.
- Pour the lovely liquid jelly into clean jars and label them. And taste the rich sweet jelly.
There is nothing quite like the discovery of a wild damson tree, boughs laden with indigo blue gems dappled with a soft dusky bloom. Damsons arrive around the end of August and can be found growing wild in all kinds of locations from woodland and riverbanks to allotments and urban. If you are lucky enough to find them, get your hot little hands on some Damson plums. They are small and sour when fresh, but make the absolute best plum jam in the world. I have listed two different options for amounts of sugar/water in the recipe.
So that is going to wrap this up with this special food damson jelly recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
