The WI Real Jam Festival at Denman College

DAMSON JELLY

Yield: 2.2kg (5lbs)

INGREDIENTS:

1.3 kg (3lbs) damsons
Juice of 2 lemons

Preserving sugar (1lb per pint of juice)
575mls (1) pint water

METHOD:

Put fruit into a large pan with the water and lemon juice. Simmer gently for about 15-20 minutes until fruit is tender.
Strain through a scalded jelly bag or muslin, without squeezing.
Measure juice extracted and measure 1lb sugar for each pint of juice.
Return to a large pan and add sugar, stirring until it has dissolved. Bring to the boil and boil rapidly until setting point is reached.
Pot into warmed jars and cover whilst hot.

COOK'S TIPS:

Use dry, unblemished and not overripe fruit. Jam sugar is specified for some recipes – this is sugar with added citric acid and aids the setting of jam when using fruit with little natural setting agent (pectin), such as strawberries.
All equipment must be scrupulously clean. First of all your jars and lids must be sterilised. If you have a dishwasher, put them through a high heat cycle (or wash and rinse them well in hot water) then place them on a baking tray and slide into a hot oven (gas mark 3/160˚C/fan 140˚C/325˚F) for 10-15 mins. Keep them warm until you pour in the jam. Always seal jams etc while hot.
Use as little water as possible and cover the fruit with a tightly fitting lid.

Skim scum frequently while the jam is boiling or add a small knob of butter to disperse it.

Telephone: 01865 391991 Email: info@denman.org.uk
Charity Registration no. 803793