Autumn is the time of year when the hedgerows are bountiful with an array of fruits, nuts and berries. You will be spoilt for choice if you come glamping with us. Apples, blackberries, sloes, elderberry and wild damsons are just a few of crops that are only a short walk away from the hut. Here I am going to describe how to make Damson Jelly which is a perfect accompaniment to the wealth of Cheeses that the Westcountry has to offer. You can sample and buy these cheeses at Silver Street Dairy in the nearby town – Ilminster.
Jordan’s Estate used to have a 150 strong herd of Freisian cows. The park in which you will stay was home to many of these cows, each named and individually characterful. Milked twice a day in the Parlour which now forms the office for Blackdown Shepherd Huts of which our Hut Stanley is one and was hand-crafted here on site. Milk from the Estate was used to make North Bradon Farmhouse cheddar located just down the road near Isle Abbotts. Made traditionally by hand they continue to make fine local cheeses.
For your Damson Jelly you will require;
1.5kg Damsons
1.2kg Granulated sugar
Juice of 1 lemon, 6 washed and sterilised jam jars, a piece of muslin and string.
Method; Wash damsons and place in pan with 200mls of water. Bring to the boil and simmer until fruit is softened. Next push the damsons through a sieve retaining about 25 stones. Place the stones in muslin or a tea-towel and break them open with a rolling pin this will release pectin which is required to help the jelly to set. Return the pulp and bag of stones to the pan, add the lemon juice and sugar and heat, stirring to dissolve the sugar. Once done you will need a rolling boil for 15-20 minutes stirring frequently. You can test that it is ready by dripping some onto a cold plate, if it wrinkles when pushed with a finger then you can get ready to place in jars.
You will need to sterilise your jars and lids, this can be done in a variety of ways but I think he simplest is to place them upside-down on a rack and place in the oven for 20 minutes at 100oC. Re-used jam jars are ideal.
The old dairy herd sign – named Nyanza after lake Victoria Nyanza the source of the Nile.
Once you have poured the liquid into the jars, immediately place the lids on and allow to cool.
Current residents on the Estate
British East Africa in 1920 – Lake Victoria Nyanza
Captain John Hanning Speke was the first European Explorer to find this lake and named it for his Queen in 1862. He lived on Jordans Estate.