Damson & Port Wine Jelly - fab with lamb!


3lbs damsons
1½ pints water
3lbs jam sugar (with pectin added)
3 tbs port


  • Break damson skins with a sharp knife
  • Put damsons + water into large saucepan or preserving pan
  • Bring to a boil, then simmer for up to an hour until the fruit is really pulpy – you can also gently ‘mash’ the fruit to extract all the juice
  • Spoon the fruit pulp into a jelly bag or cloth tied to the feet of an upturned stool and leave to strain into a large bowl for at least 12 hours
  • Compost the pulp
  • Measure the juice extract (expect around 2¼ pints) and return to the preserving pan
  • Add the sugar (adjust quantity if less/more extract)
  • Heat gently to dissolve the sugar
  • Bring to the boil, and boil rapidly for 1 minute or until setting point reached
  • Remove any scum with a slotted spoon
  • Add the port
  • Bottle in clean hot jars