Damson Jelly

Name: Damson Jelly
Ingredients: 2 pounds Damsons (Fresh, ripe damsons); 2 cups Granulated Sugar (Adjust to taste, depending on damson tartness. For method 1, use more sugar (about 2 cups per 4 cups of juice). For method 2, use less (about 1 cup per 4 cups of juice).); 2 tablespoons Cornflour (Only needed for method 2. Mix with a little cold water to form a slurry.); 1 cup Water (For extracting juice.)

A classic fruit jelly made with damsons, offering two methods: one using a higher sugar content for a firmer set, similar to redcurrant jelly, and another using less sugar and cornflour for thickening.

Ingredients

2 pounds Damsons (Fresh, ripe damsons)
2 cups Granulated Sugar (Adjust to taste, depending on damson tartness. For method 1, use more sugar (about 2 cups per 4 cups of juice). For method 2, use less (about 1 cup per 4 cups of juice).)
2 tablespoons Cornflour (Only needed for method 2. Mix with a little cold water to form a slurry.)
1 cup Water (For extracting juice.)

Instructions

1Wash the damsons thoroughly. Slice each damson in half to help release the juice.
2Place the sliced damsons in a large jar or heatproof basin. Add 1 cup of water. Cover the jar or basin. Place in a low oven (around 200°F or 95°C) overnight, or for at least 8 hours, to gently extract the juice. Alternatively, simmer the damsons in a pot with the water for 30 minutes until soft.
3Strain the damson mixture through a jelly bag or several layers of cheesecloth to extract the juice. Do not squeeze the pulp, as this will make the jelly cloudy. Let the juice drip through naturally.
4Measure the damson juice. For every 4 cups of juice, add 2 cups of granulated sugar to a large, heavy-bottomed saucepan. Heat gently until the sugar dissolves completely, stirring occasionally. Bring the mixture to a rolling boil and cook until it reaches the setting point (220°F or 104°C on a candy thermometer). This may take 15-20 minutes. Skim off any scum that forms on the surface.
5Measure the damson juice. For every 4 cups of juice, add 1 cup of granulated sugar to a large, heavy-bottomed saucepan. Heat gently until the sugar dissolves completely, stirring occasionally. In a separate small bowl, mix the cornflour with a little cold water to form a smooth slurry. Once the sugar has dissolved, bring the juice to a simmer. Gradually add the cornflour slurry, stirring constantly, until the jelly thickens to your desired consistency. This should only take a few minutes.
6Pour the hot jelly into sterilized jars. Seal immediately. Let the jars cool completely. The jelly will set as it cools. For decoration, a single whole damson can be placed on the top of the mould and green leaves placed round the base.