Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, damson jelly. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Damson Jelly is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Damson Jelly is something that I’ve loved my whole life.
From exam and restorations to implants and crowns. Now your loupes can be as agile as you. Don't compromise between magnification and field of view. Put damsons, squeezed lemon juice and water in large saucepan and bring to the boil.
To get started with this recipe, we have to prepare a few ingredients. You can have damson jelly using 4 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Damson Jelly:
- Get 1 kg Damsons
- Get 250 ml water
- Take 1 lemon
- Prepare Preserving sugar without added pectin
Wash and place the plums/damsons in a deep heavy bottomed saucepan. Add water to cover half of the fruit. 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. Squeeze out the water from the softened gelatine leaves and whisk the gelatine into the hot damson juice to dissolve.
Instructions 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.
- 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.
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. Squeeze out the water from the softened gelatine leaves and whisk the gelatine into the hot damson juice to dissolve. Carefully pour the contents of the pan into a scalded jelly bag with a large bowl set underneath to catch the juice (see the Step-by-step photo). Place the jelly bag in its stand over a large bowl or pan and carefully ladle the damsons & juice into the bag. For a beautifully clear jelly it is important to leave the damsons to strain overnight.
So that’s going to wrap it up with this special food damson jelly recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
