Making damsons into a jelly is the perfect solution to the “stoning the fruit” problem, which is one of the most tedious aspects of this fruit. Let the jelly bag do the work.
MAKES: 1lb 10oz jelly
INGREDIENTS:
- 1 pound apples
- 1 pound damsons
- ¾ cup sugar to every 1 cup of juice
INSTRUCTIONS:
- Place the apples in a preserving pan with 2 cups water. Simmer for about 30 minutes, then adding the damsons for the final 15 minutes until the fruits have softened and turned fluffy, mashing them with a wooden spoon.
- Place the apples in a jelly bag suspended over a measuring pitcher to catch the drips. Allow the apples to drain naturally for several hours or overnight—don’t be tempted to squeeze the bag, if you want your jelly to be beautifully clear.
- To extract more juice, remove the pulp from the bag, place in a pan with 1¼ cups water, and bring it to the boil again. Return it to the bag and allow to drain again for a few hours.
- Allow ¾ cup sugar to every 1 cup of juice. Add the sugar to the juice, stirring over a low heat until the sugar has completely dissolved. Turn up the heat and boil rapidly to reach setting point.
- Skim if necessary. Pour the jelly into hot, sterilized jars and seal.
