Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, damson jelly. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Damson Jelly is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Damson Jelly is something which I’ve loved my entire life. They are fine and they look wonderful.
Wash fruit and remove any stalks and leaves. Put damsons, squeezed lemon juice and water in large saucepan and bring to the boil. So this weekend we decided to make some damson jam with the damsons my mum brought over with her.
To begin with this recipe, we must first prepare a few ingredients. You can cook damson jelly using 4 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Damson Jelly:
- Prepare 1 kg Damsons
- Prepare 250 ml water
- Take 1 lemon
- Make ready Preserving sugar without added pectin
A tasty reminder of a visit to Highgrove. Use up a damson glut with this seasonal, sweet damson jelly from BBC Good Food. Liquidized cooked damsons turn thick and velvety, the colour of purply-red wine. The puree makes wonderful jelly, grown-up jelly that could be flavoured with a nip of port but I like the purity of.
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.1.
- 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.
Diana Harvey shares her delicious damson and juniper jelly recipe, a perfect way to preserve autumn's harvest. Handmade in Wiltshire, this organic Damson Jelly is crafted using Highgrove's exclusive recipe. Delicious alongside hard cheeses or use it to deglaze your roasting pan and serve with chicken or lamb. Mix and match them, use the pre-printed quips in combination with the blank bubbles for any spicy jam or jelly, or you can. The damson (/ˈdæmzən/) or damson plum (Prunus domestica subsp. insititia, or sometimes Prunus insititia), also archaically called the "damascene", is an edible drupaceous fruit.
So that’s going to wrap it up for this exceptional food damson jelly recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
