Damson Plum Jelly

I can’t believe I haven’t put anything on the blog since January! Sorry about that. Been busy gardening and working and preserving. 

This is the first year that we have had some crops on our fruit trees and plums are a favourite –especially the Damson.  It is a very old cultivar of the plum tree and too sour to eat fresh but high in pectin.  The fruit is used traditionally to make Damson Cheese – a sort of fruit paste that is truly divine with cheese. This is a little lighter than a paste and more of a delicate jelly but equally precious.

Damson Plum Jelly.

Wash the fruit to remove any dirt etc, remove stalks or leaves. Place in your big preserving pan, just cover with water and then gently bring to boil. Simmer until the fruit is well cooked and broken right down – about 45 minutes or so.   You can mash with the potato masher if you want to make sure it is well broken down.

Let cool slightly then put into a muslin jelly bag and hang over a bowl to allow the juice to drip out. Do not squeeze or your jelly will be cloudy.

The next day, measure out the juice by the cup and put back into the preserving pan. Allow one cup of sugar per cup of juice. (or a little less) Bring the juice slowly to the boil then add the sugar and stir until dissolved.   You can add a knob of butter with the sugar as well to reduce any scum. Once dissolved bring to full rolling boil for about 5 minutes or so.  Test by putting a little on a cold saucer to see if it has set.  If not, boil a little longer.

Once set point has been reached carefully pour into sterilized jars and seal as per your usual method.  Look up the recipe for blackcurrant jelly from January last year for more detailed instructions on jelly making if you are a beginner.

This is a very elegant and delicious jelly to have on toast, scones, with cheese, add to sauces etc.