Steps to Make Homemade Damson Jelly

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Before you jump to Damson Jelly recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money Within the Kitchen.

Until fairly recently anyone who indicated concern about the destruction of the environment raised skeptical eyebrows. That has completely changed now, since we all appear to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. Unless everyone begins to start living much more green we won't be able to correct the problems of the environment. These changes need to start happening, and each individual family needs to become more environmentally friendly. Here are some tips that can help you save energy, mainly by making your kitchen area more green.

A lot of electricity is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. In case you can get a new one, they use about 60% less than the old models that are more than ten years old. The correct temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. Checking that the condenser is clean, which means that the motor needs to run less regularly, will also save electricity.

As you can see, there are many little elements that you can do to save energy, and also save money, in the kitchen alone. Natural living is definitely something we can all perform, without difficulty. A lot of it truly is merely utilizing common sense.

We hope you got insight from reading it, now let's go back to damson jelly recipe. To make damson jelly you need 4 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to make Damson Jelly:

1. Take 1 kg of Damsons.
2. Get 250 ml of water.
3. Prepare 1 of lemon.
4. Prepare of Preserving sugar without added pectin.

Steps to make Damson Jelly:

1. Wash fruit and remove any stalks and leaves.
2. Put damsons, squeezed lemon juice and water in large saucepan and bring to the boil. Cover and simmer for 40 minutes..
3. This year I bought a jelly bag (what a treat!) but it is fine to use a clean muslin cloth. Pour the cooked fruit into the jelly bag and suspend over a clean bowl..
4. .
5. .
6. My jelly bag is threaded onto 2 wooden spoons balanced on an upsidedown stool. I am sure there are better ways but this works..
7. I left it overnight to get every last drop of juice..
8. Measure the volume of juice and using jam sugar without pectin, weigh 500gm to a pint of juice.
9. Put juice and sugar into a large pan over heat and stir to dissolve sugar. Boil rapidly to setting point but take care.... the volume increases and it would be very messy if it boiled over..
10. The jelly is ready when a splodge of the fruit and sugar skins over when put on a saucer in the fridge. This photo is not much help I'm afraid..
11. Pour the lovely liquid jelly into clean jars and label them. And taste the rich sweet jelly..

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). Place the jelly bag in its stand over a large bowl or pan and carefully ladle the damsons & juice into the bag. For a beautifully clear jelly it is important to leave the damsons to strain overnight. In Stock Back to the Jams, Relishes & Cupboard Essentials category. Please correct the errors and try again.

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