Damson Jelly Recipe

Wash the damson plums and remove the stems. Cut them in half and remove the pits.

In a large pot, combine the plums, water, and lemon juice. Bring to a boil over medium heat and then reduce to low. Simmer for 30 minutes, until the plums are soft and mushy.

Remove from heat and let cool slightly. Pour the mixture into a fine mesh strainer set over a large bowl. Use the back of a spoon to press the pulp through the strainer, leaving behind the skins and any solids.

Measure the strained pulp and return it to the pot. For every cup of pulp, add 1 cup of sugar. Stir well to dissolve the sugar.

Bring the mixture to a boil over medium heat, stirring constantly. Cook for 30-40 minutes, until the jelly reaches the gel stage. To test if it’s ready, place a small amount on a chilled plate and let it cool. If it wrinkles when touched, it’s done.

Remove from heat and let cool for 5 minutes. Skim off any foam that has formed on the surface.

Pour the jelly into sterilized jars, leaving a 1/4-inch headspace. Wipe the rims clean and seal with lids.

Process the jars in a boiling water bath for 10 minutes. Remove from the water bath and let cool completely before storing.