Damson Jelly
Ingredients
Directions
Wipe and pick over the damsons.
Prick the damsons several times with a large pin.
Prepare as you would for currant jelly, using ¾ as much sugar as fruit juice.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Damsons
- Provide the fruit juice that sets into the jelly, along with their tart flavour.
- Sugar
- Sweetens the jelly and helps it set firm, in proportion to the juice.
The step that matters
Pricking the damsons. Pricking breaks the skins so juice can escape during cooking. Without it, the juice is poorly extracted and the jelly may come out weak in flavour and colour.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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