It has been an exceptional year for damsons. I made my first batch using fruit from Julie, my ‘Egg Lady’s’ south facing hedge. The jelly tasted good but I was disappointed with the set – I like a proper jelly texture.

My second batch was perfect; the trick was to break the nuts to extract the pectin.

4lb of damsons.
Approx 2½lb granulated sugar

Wash the damsons and put them into the preserving pan with enough water to cover up to the half way point of the top layer of fruit. Bring to the boil and let simmer until the damsons go mushy. Stir from time to time to make sure they are not sticking to the bottom of the pan.

When cool enough to handle, tip the damsons into a muslin cloth placed in a large basin and hang up overnight to strain.

The next day, take the stones out of the muslin and place them in a plastic bag and then wrap this in a tea towel. Using a hammer on clean board, break most of the nuts. Carefully remove the pulp from the wrapping and put it into a saucepan with two ladles of the strained juice and a ladle of water. Simmer gently for 30 minutes. When cool, strain through the muslin.

Add the second strained liquid to the first and measure. Rejoice at the opportunity to use imperial measurements!

Pour the juice into the preserving pan and heat. When warm, add the sugar (preferably warmed) to the measure of one pound of sugar to every pint of liquid and bring up to the boiling point. Reduce the heat to an active simmer and test for setting after 15 minutes.

Should be enough to make four pots of sweet but zingy jelly.