This jewelled damson and apple jelly is wonderful on toast, as well as when added to casseroles and sauces. Also perfect when served with cheese and cold cuts.
2 kilos cooking apples (washed)
1 kilo damsons (washed)
granulated cane sugar
This jewelled damson and apple jelly is wonderful on bread and toast, as well as when added to casseroles and sauces. Also perfect when served with cheese and cold cuts.
Remove any bruised or damaged parts from the apples and roughly chop them into large chunks without peeling or coring.
Put the apples and damsons in a preserving pan with 1.1 litres of water and simmer for at least half an hour or until the fruit is soft and pulpy. Stir from time time to prevent sticking.
Spoon the fruit into a jelly bag and leave to strain into a large bowl for at least 2 hours.
Discard the pulp in the bag. Measure the juice and return it to the pan with 450g of sugar for each 600ml juice extracted.
Heat the juice gently and dissolve the sugar. Bring to the boil and boil hard for and test for a set every 4 minutes. Test for a set using the flake test. Remove from the heat and remove any scum on the surface of the jelly with a metal spoon. Pot into clean, warm 225g jars and seal with new twist top lids.
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