Eunice Power - Outside Catering Company, Waterford, Ireland.

Tuesday, October 4, 2011

Damson And Apple Jelly

I have just poured Litres of Damson and Apple Jelly into jars - if you have never made jelly - be not afraid it is really easy - all you need equipment wise is a large piece of muslin and a sieve.
  • 700g Cooking apples
  • 400g damsons (if you don't have damsons just replace quantity with apples and maybe add a bit of cinnamon)
  • Sugar
  1. Make sure the fruit is clean and not bruised before you start.
  2. Chop up the apples without peeling or coring. Put the apples and Damsons in a heavy based saucepan, add 600ml water and simmer until fruit is really soft and pulpy. Stir from time to time to prevent the fruit sticking to the bottom of the pan.
  3. Next place a sieve or colander over a large bowl, place the muslin over the sieve, use a fairly big piece so that it will drape over the sieve when the fruit is poured in. Pout the pulp into the muslin lined sieve and leave to drain overnight.
  4. Next day, discard the pulp remaining in the muslin. Measure the extract in the bowl and return it to the saucepan with 450g sugar for every 600ml of extract.
  5. Heat gently and bring to the boil, boil for 10-15 minutes until setting point is reached. Remove scum with a slotted spoon and pot in sterilised jars and cover.
How to test for setting?
Remove a spoonful of reducing fruit-rich liquid onto a very cold saucer and observe whether it appears to be jelly-like in consistency as it cools on the saucer.