DAMSON JELLY
A delicious way to deal with a glut of damsons - perfect on toast or fresh bread and a great accompaniment to roast meats
Provided by Mary Cadogan
Categories Afternoon tea, Breakfast, Condiment
Time 1h30m
Yield Amount made depends on juice extracted (see step 3)
Number Of Ingredients 3
Steps:
- Wash the fruit, then tip into a preserving pan with the lemon juice and 300ml/1⁄2 pint water. Bring slowly to the boil, and simmer for 30-40 minutes until the fruit is soft.
- 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). Leave for several hours.
- Measure the juice back into the pan, then add 500g of sugar to every 500ml of juice or 1lb sugar for every pint of juice. Stir over a low heat until the sugar has dissolved, then raise the heat and rapidly boil until setting point is reached. Test this by spooning a little on to a chilled saucer. Cool slightly then push with your finger - if it wrinkles it is ready. If not return to the heat, boil for 5 more minutes and test again.
- Pot into warm sterilised jars and cool before sealing. Can be eaten straight away, but keeps for up to a year.
DAMSON PLUM JAM
If you are lucky enough to find them, get your hot little hands on some Damson plums. They are small and sour when fresh, but make the absolute best plum jam in the world. I have listed two different options for amounts of sugar/water in the recipe. The lower amounts will make a soft, very tart jam. That's the way I like it. With more sugar and water (keep them in proportion) you will get a more traditional jam, firmer and sweeter. I like it that way, too, I have to admit. Unfortunately, Damsons are clingstone and can't be pitted before the cooking starts. I have burnt myself quite badly a few times making this jam, while fishing out pits from the boiling pot, but this year (2004) I have figured out how to avoid that and have updated the recipe.
Provided by Jenny Sanders
Categories Plums
Time 1h
Yield 7-8 250ml jars, 112-128 serving(s)
Number Of Ingredients 3
Steps:
- Wash and pick over the plums.
- Combine the plums and the water.
- Bring to a boil and cook 15 minutes, stirring constantly.
- Allow to cool enough to handle - or completely, if you like - and fish out the pits (I put them through a food mill, and then removed the pits from the remaining pulp).
- Return the pulp to the rest of the jam once the pits are out.
- Meanwhile, put the jars into a canning kettle and cover with water to one inch above the tops of the jars.
- Bring to a boil, boil 10 minutes to sterilize.
- Return the plums to the jam kettle, and bring them back to the boil. Add the sugar to the plums, stirring to dissolve.
- Boil to jam stage, about 20 minutes. Test for the gelling point with one of the following methods: Temperature test - Use a jelly or candy thermometer, and boil until mixture reaches the following temperatures at altitudes of: Sea level to 1,000 feet - 104°C/220°F; 1,001 feet to 2,000 feet - 103°C/218°F
- Sheet or spoon test - Dip a cool metal spoon into the boiling jelly mixture. Raise the spoon out of the steam, about 12 inches above the pan. Turn the spoon so the liquid runs off the side. The jelly is done when the syrup forms two drops that flow together and sheet or hang off the edge of the spoon.
- I like the"sheet" test.
- As the jam cooks, remove any pits you may have missed.
- Remove from the heat and stir and skim 5 minutes.
- Pour into hot sterilized jars and seal with lids sterilized according to the manufacturers directions.
- (Generally, boiled for 5 minutes.) Place jars of jam back in boiling water bath and boil for 5 minutes.
- Let cool, and store when the jars have sealed.
DAMSON PLUM CARDAMOM JAM
The Damson plum makes a tart, flavorful, soft-setting jam that is a rich, deep wine-colored spread for cookies, waffles, bread, or anything else, really. Cardamom adds an unusual and subtle perfume to these preserves. Though this recipe does take some time to complete, the majority of the cooking time is hands-off. The best part? You will not need to purchase pectin from the store! Adjust the sugar content to your liking, erring on the side of less sweet, as the jam will cook down considerably.
Provided by Jamie Northern
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 7h30m
Yield 100
Number Of Ingredients 5
Steps:
- In a sink full of cool water, rinse and de-stem the plums. Place them in a thick-bottomed pan suitable for slow cooking and deep enough to allow frothing when the plums begin to boil. Add the water and cardamom pods and bring the mixture to a low boil over medium heat. Turn heat to low for a slow simmer and allow the fruit to cook down uncovered for 1 1/2 hours. Allow the plums to cool.
- To pit the plums, strain the cooled plums with a colander, pressing the juice out with your hands and collecting it in a large bowl. Pick up the pit-and-fruit slurry in the colander by small handfuls and squeeze the plum pulp and skins gently into the bowl with the syrup, retaining the pits in the palm of your hand and then discarding them.
- Put the plums back into the original pot with the sugar and butter. Cook at a very low simmer until the mixture begins to thicken, about 4 hours. To test for adequate development of pectin, drop a spoonful of the jam on a plate and put it in the refrigerator for a few minutes: the mixture should be soft-set and no longer syrupy.
- Ladle the hot jam into hot, sterile jars, wipe the rims clean, place sterile lids on, and tighten the screw caps. Allow the jars to cool to room temperature and check to be sure that each jar has sealed.
Nutrition Facts : Calories 41.9 calories, Carbohydrate 10.7 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.2 g, Sodium 0.2 mg, Sugar 10.2 g
DAMSON JAM
The damson trees near me have had a fabulous crop this year. Far more than I could deal with, although I did make two batches of Damson jam. This allowed me to experiment a bit and the ingredient quantities that gave me the best version are shown below. Damsons don't like to be parted from their stones and most recipes will have you fishing the stones out when the jam is cooked. I tried it once, which was enough! I now find the best method is to cut the stones off the fruit with a very sharp knife; a bit tedious, but not too bad if you can sit outside and chat with good company at the same time! Stoning time is NOT included in the cooking time. Damsons are mainly grown in Britain and so some readers may not be familiar with damsons. Common theory is that the Crusaders brought Damson trees to England from Damascus. Damsons are a member of the plum family so if you can't find damsons, you can substitute plums; in that case the resulting jam will be a bit sweeter. NOTE: Damsons have a LOT of pectin in them so don't over cook (my first attempt a few years ago was fondly known as 'slicing jam'. It still tasted good though, and didn't put me off jam making)! My top tips for testing for a set are: a) place a couple of saucers in the freezer in readiness for the test, and b) when you've put a spoonful of hot jam on a saucer, go off and make and drink a cup of tea (or have a beer) before doing the wrinkle test :-)
Provided by Mrs B
Categories Fruit
Time 1h30m
Yield 10 lbs
Number Of Ingredients 4
Steps:
- Place the damsons and water in a preserving pan; bring to the boil then simmer gently for at least 30 minutes until the fruit is really soft and the contents of the pan are well reduced (the exact time will depend on how gently you simmer the fruit - I like to do this step very slowly).
- Remove the pan from the heat, add the sugar, stirring until dissolved, then add the knob of butter; bring to the boil then boil rapidly for 6 minutes.
- Test for a set by placing a teaspoon of jam onto a very cold saucer, leaving to cool then pushing the jam with your finger to see if it wrinkles up: even if the wrinkle is only on the surface and faint, the jam really should be done (and don't forget it will set more in the jar); if the setting point hasn't been reached boil for one more minute (only) then test again using another saucer.
- While the jam is still warm, pot it into sterilised jars.
Nutrition Facts : Calories 1178.5, Fat 0.8, SaturatedFat 0.1, Sodium 1.4, Carbohydrate 303.2, Fiber 3.8, Sugar 298.9, Protein 1.9
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