"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

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