This was one of my Grandads favorites jams and is a lovely pinky purple colour.
The damson is the wild cousin of the plum, and also related to bullaces and sloes. Its slightly smaller than a plum and a little on the sour side.
I only know of one location locally to me where they reside, but if you can find a tree, it’s well worth picking them for this jelly or as an alternative to sloes, in sloe gin.
- 1 kg damsons (or plums)
- Up to 1kg granulated sugar
Put the fruit into a large pan and half cover with water. Simmer until the fruit starts to fall apart.
Strain through a muslin. Leave to drip for several hours or overnight, but whatever you do avoid squeezing or you’ll end up with cloudy jelly.
Measure the liquid and for every 600ml of juice, you’ll need 450 kg of sugar. Put the juice into a pan and bring to the boil.
Add the sugar and stir until dissolved.
Slowly bring to a rolling boil and boil rapidly, without stirring, for about 10 minutes, or until setting point is reached. This can take 40 minutes or more.
Pour into warm, sterilised jars.