Damson & Beef Stew

Ingredients:

• Butter

• 400g beef

• 2 small onions

• 2 sticks of celery

• 2 carrots (white or purple – not orange!)

• Small bunch of fermented wild Garlic

• 12 Damsons

• Splash of red wine

• 2 tsp freshly ground pepper

• 2 tsp Salt

• Water

Method:

Melt the butter in a pan or cauldron. Add the beef and fry for 5 – 10 minutes. 

Roughly chop the onions, celery, carrots and garlic and add to the pan. Fry for a few minutes, stirring occasionally.

Stone and quarter the damsons and add to the pan, along with the red wine and salt & pepper. 

Add enough water to just about cover everything. Bring to a boil and simmer for about an hour, until the meat is tender.

Damson jelly

Ingredients:

• 1 kg damsons (or plums)

• Up to 1kg granulated sugar

• Water

Method:

Put the fruit into a large pan and half cover with water. Simmer until the fruit starts to fall apart.

Strain through a muslin. Leave to drip for several hours or overnight, but whatever you do avoid squeezing or you’ll end up with cloudy jelly.

Measure the liquid and for every 600ml of juice, you’ll need 450 kg of sugar. Put the juice into a pan and bring to the boil.

Add the sugar and stir until dissolved.

Slowly bring to a rolling boil and boil rapidly, without stirring, for about 10 minutes, or until setting point is reached. This can take 40 minutes or more.

Pour into warm, sterilised jars.