DAMSON AND PLUM JELLY

(makes approx. 6 jars)

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damsons 

plums

water

sugar 

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Wash the fruit and place in a large saucepan.  Cover with water.

Stew the fruit until soft. Use a potato masher to give the mixture a good mash.

Pour mixture into a muslin or piece of cotton sheet hanging over a bowl. Leave for several hours, but preferably overnight. 

Once the bag has stopped dripping measure the juice. For every 1 litre of juice add 800g sugar.

Place the measured juice and sugar into a large pan.  Gently heat, stirring until the sugar has melted.

Increase the heat to boil gently, until the mixture has reached setting point.  Test by doing the wrinkle test or check with a jam thermometer.

Skim if necessary.  Leave to stand for 5 minutes before pouring into sterilised jars, seal and leave to set.  Label and then store in a cool dark cupboard.

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Notes

• Don't be tempted to squeeze the bag or the jelly will be cloudy.

• I hang my muslin with string from my kitchen cupboard handles! But you can use a jelly stand or even an upturned stool.