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| Prep: 10 mins | Cook: 1 hr 30 mins | Difficulty: Intermediate | Serves: 6 |
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| kcal | fat | saturates | carbs |
| 640 | 0.1g | 0g | 166g |
| sugars | fibre | protein | salt |
| 162g | 3.2g | 0.6g | 0g |
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Creating recipes that marry tradition with modern tastes is always a rewarding experience, and my Damson Jelly recipe is no exception. This recipe holds a special place in my heart, combining the heritage of my grandparents with the fresh, vibrant bounties of New England’s early autumn. The tart yet sweet allure of damson plums, simmered into a luscious jelly, reminds me of the cozy kitchens and lovingly prepared meals of my Irish roots.
A Perfect Blend of Tradition and Modernity
What I particularly love about making Damson Jelly is its ability to preserve a bit of late summer into the colder months. The process itself is almost meditative—gently simmering the damsons, slowly adding sugar, and finally reaching the perfect consistency brings a sense of accomplishment and nostalgia. It’s a practice steeped in tradition, yet the result is always fresh and exciting.
Much like making a classic jam or fruit preserve, such as those detailed on Ball Mason Jars’ website, making Damson Jelly is both a science and an art. The addition of pectin ensures that your jelly sets perfectly, creating a spreadable consistency that pairs beautifully with a variety of foods.
Health Benefits to Savor
Beyond its delightful taste and versatility, Damson Jelly offers some surprising health benefits. Damsons, like many other fruits, are rich in vitamins A and C as well as dietary fiber. These nutrients can contribute to better digestion, improved immune function, and overall well-being. When enjoyed in moderation, this jellied treat can be a part of a balanced diet, especially compared to store-bought products laden with preservatives.
Damson Jelly isn’t just for slathering onto toast in the morning—its uses extend far beyond the breakfast table. It can add a unique sweetness to savory dishes like roast pork or duck, similar to a cranberry sauce’s role in Thanksgiving dinners. On the dessert front, it pairs beautifully with cheeses or can be used as a filling for pastries.
This traditional yet versatile jelly brings both nutritional benefits and a taste of comfort, connecting the past to the present with every spoonful. I hope you enjoy making and sharing this Damson Jelly recipe as much as I do, cherishing the simple pleasures and timeless flavors of home.
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What You’ll Need
- 4 lbs damsons
- 4 cups water
- 7 cups granulated sugar
- 1 box (1.75 oz) pectin
- 1/4 tsp butter (optional, to reduce foaming)
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Method
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Step One
Wash and sterilize your canning jars and lids. Set aside.
Step Two
Wash the damsons thoroughly. Place them in a large pot and add the water. Bring the mixture to a boil, then reduce the heat and simmer for about 30 minutes, or until the damsons are soft and have burst open.
Step Three
Pour the mixture through a jelly bag or a double layer of cheesecloth into a large bowl. Allow the juice to drain naturally for several hours or overnight. Do not press the fruit as this will result in cloudy jelly.
Step Four
Measure out 4 cups of the damson juice and pour it into a large pot. If you have more than 4 cups of juice, you can reserve it for another use or make an additional batch of jelly.
Step Five
Stir in the pectin and the butter, if using. Bring the mixture to a full rolling boil over high heat, stirring constantly.
Step Six
Add the sugar all at once and return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam with a metal spoon.
Step Seven
Quickly ladle the hot jelly into the prepared jars, leaving 1/4 inch headspace. Wipe the rims of the jars with a clean, damp cloth, then place the lids on the jars and screw on the bands until fingertip tight.
Step Eight
Process the jars in a boiling water bath for 10 minutes. Remove the jars from the water and let them cool on a towel-lined counter. Check the seals after 24 hours. Any jars that did not seal properly should be refrigerated and used within a few weeks.
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