"The Queen
of Condiments"
Kirstie Allsopp
"The finest jams, chutneys and pickles I have ever eaten"
Clarissa Dickson Wright
"It's just me and a slotted spoon love"
Victoria Cranfield
See more: Recipes
Damson Preserve Recipe
Damson Preserve Recipe Damson Preserve Recipe Damson Preserve Recipe Damson Preserve Recipe Damson Preserve Recipe

Damson Preserve Recipe

This recipe is the one from Kirstie's HandMade Britain & featured in Kirsties Craft Book

We were delighted to be asked to make a return appearance to help Kirstie in her new Channel 4 series, Kirsties Handmade Britain.

We hope you enjoy the recipe, if you have any queries, please drop by the blog where Victoria will be glad to help - happy cooking!

    • 2.7kg (6lb) damsons
    • 2kg (4.5lbs) sugar
    • 290ml (0.5pint) orange juice
    • Zest 1 orange

     

    Count the washed fruit into a saucepan (tells you how many stones need to come out)

    Add the zest and juice of orange and simmer until soft.

    Let go cold and with clean hands/plastic gloves count out all stones.

    Warm fruit and add sugar, bring to a boil stirring until the sugar has dissolved.

    Rapid boil for 10mins (occasionally stir to check not sticking) test for set (wrinkle on saucer)

    Bottle into sterilized jars.

    Makes approximately 9lbs