The lovely crop of damsons and plums from last week have now been turned into a couple of crumbles ( stored in the freezer!) and a rather stunning coloured jelly. I made a jelly rather than jam as Head Gardener loves the flavour but isn't too keen on the mushy fruit bit. So I thought as he had been a big part of raising the crop it would be the best thing to make!
So I simply put the fruit in a large pan and covered them with water. Stew them until the fruit is soft. I then used a potato masher to give the mixture a good mash. This mixture then needs to be strained in a muslin or old sheet over a bowl. (I did this overnight.) Don't be tempted to squeeze the bag or the jelly will be cloudy.
In the morning measure the juice. For every 1 litre of juice add 800g sugar. Gently heat, stirring until the sugar has melted. Increase the heat to boil gently, until the mixture has reached setting point. You may need to skim the mixture occasionally. Voila....beautiful Damson and Plum Jelly.
For the jelly in full recipe form check out the recipe section.
Comments