Damson Jam Recipe Mary Berry Recipes

DAMSON JELLY

Steps:

• Wash the fruit, then tip into a preserving pan with the lemon juice and 300ml/1⁄2 pint water. Bring slowly to the boil, and simmer for 30-40 minutes until the fruit is soft.
• Carefully pour the contents of the pan into a scalded jelly bag with a large bowl set underneath to catch the juice (see the Step-by-step photo). Leave for several hours.
• Measure the juice back into the pan, then add 500g of sugar to every 500ml of juice or 1lb sugar for every pint of juice. Stir over a low heat until the sugar has dissolved, then raise the heat and rapidly boil until setting point is reached. Test this by spooning a little on to a chilled saucer. Cool slightly then push with your finger - if it wrinkles it is ready. If not return to the heat, boil for 5 more minutes and test again.
• Pot into warm sterilised jars and cool before sealing. Can be eaten straight away, but keeps for up to a year.

DAMSON CRUMBLE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Put the damsons into a pan with the sugar, butter and sloe gin if using (or a splash of water if not) and heat gently until the damsons start to give off their juices. Tip into the base of a large shallow gratin dish (about 25cm long) and stir through the apple slices.
• Put all the crumble ingredients into a food processor with a pinch of salt, and using the pulse button, whizz until the mixture just starts to clump together. Don't whizz for too long or the mixture will stick together too much. Alternatively, rub the butter into the flour using your hands and then stir in the other ingredients.
• Scatter the crumble over the damsons and bake in the oven for 30-40 mins until golden brown. Leave for about 15 mins before serving with custard or cream. Remember to warn everyone about the stones!