a carrier bag full of damsons...HELP!

[mimififi]

Hi there
I have managed to purloin a whole carrier bag full of Damsons and another of cooking apples and another os blackberries.

The blackberries are taken care of in the deep freeze for the winter,

The apples, i shall probably stew and also freeze in pie size portions, or mayb bottle, but I don't know how to do that.

the Damsons???????

Anyone have a recipe which is easy and neat and that I can this weekend. We eat loads of jam, so jam is no problem, but I've been reading on the net about thermometers and pectin and non-reactive pots and now I'm worrying that it is too difficult for me....

Please help me. Nature has provided this wonderful free food and I am loathed to waste it.

Many thanks
mimi

[WendyS]

EASY RECIPE - MICROWAVE MARMALADE & JAM

Jams & marmalades can be made easily in the microwave. A LARGE bowl or casserole two or three times as large as the volume of jam /marmalade should be used and small quantities made at a time. Remember that when you add the sugar to the boiled fruit, the bulk will double. Recipes made in the microwave require less attention than ordinary methods and will never burn the bottom of the container. NEVER USE A SUGAR THERMOMETER IN THE MICROWAVE OVEN.

Sterilising Jars
Kilner jars are not necessary. Empty commercial jars of marmalade with screw-type lids are fine. Simply wash jar and lid in warm soapy water, rinse under warm tap, and put the jars (not lids) in warm oven for ten minutes to sterilise. Fill the jars whilst still warm, add lids lightly and screw down when product is cold.


DAMSON JAM

2 lb of damsons
� pint water
tablespoon Lemon Juice
2 lbs castor sugar (but gradulated will do)

1. Place damsons & water in large bowl. Cook on HIGH for 9 � 10 mins or until fruit is very soft., then remove stones.
2. Add lemon juice & sugar. Stir until sugar is dissolved. Bring to boil and cook on HIGH until setting point is reachedd, 20 � 25 mins. (dpending on power on microwave)
3. Allow to cool slightly before putting in clean warm jars
4.Makes approx 3 lb.

Test by dropping a blob of liquid on a cold plate kept in the fridge. If wrinkles appear after 2-3minutes jam has reached setting point

[WendyS]

mimififi
I swear by the above method and have never had a failure yet. No fuss with boiling pans on the hob for hours, having to stir constantly to avoid the sugar burning the bottom of the pan, and you don't even need a jam thermometer, which you can't use in the microwave anyway. If you want to make lots of jam and marmalade & have a microwave I suggest you invest in the largest glass Pyrex bowl you can find which will fit in your microwave because this method never fails, and you can walk away and do other things after you've added the sugar & the liquid is boiling away. Just check that the boiling fluid doesn't bubble over the top of the container. 2 lbs damsons (= 3 lbs jam) is the maximum you can make using a Pyrex bowl the size of a mixing bowl.
We made a batch of damson jam 2 days ago using this method. It set perfectly & makes a really tasty firm jam. If you want something a little more runny which you can use to flavour porridge, rice pudding, etc. add another 2 or 3 fluid oz of water and an extra tablespoon of lemon juice.

[mimififi]

Hi wendys, your method sounds absolutely perfect. I am very grateful for your help and advice.

The only problem is, I don't have a microwave :-( Is there anyway I can adapt this recipe for the stove?

many thanks
mimi

[WendyS]

Conventionally made Damson Jam:

One eigth pint water (if damsons are ripe
l lb damsons
l lb sugar

If damsons are unripe, use half pint water and One & a quarter lbs sugar to every pound of fruit.

Put fruit and water into preserving pan
Simmer slowly until soft, removing as many stones as possible. (This will ensure as much natural pectin (setting agent) is extracted from the fruit.
Add the sugar slowly (preferably having warmed it in oven beforehand) and stir constantly until it's dissolved. (If you can hear a "crunch" as you stir the bottom of the pan, it has not dissolved yet and could burn the bottom of pan.

If a slight scum appears after sugar has been added, stir to dispense once boiling point is reached Any surplus can be removed with a metal spoon.

Boil rapidly (around 25 - 30 minutes) until setting point is reached. Start testing for setting around 25 minutes & every five minutes thereafter. If jam won't set it has usually been over-boiled, rather than under boiled.

Good louck. Let me know how you get on.

[WendyS]

Apple & Damson Jam

1 lb cooking apples after peeling & coring.
(if using eating apples, add tablespoon lemon juice to the recipe)
One & a half lbs damsons
Hal pint water
Two & a quarter lbs sugar

Put fruit with water (& lemon juice if used) into pan.
Simmer slowly until soft.
Remove as many damson stones a possible
Slowly stir in the warmed sugar
Boil rapidly until set.

This is a jam which will be enjoyed by people who like a "bite" to their jam.

[WendyS]

DAMSON CHEESE (You can use Apples, apricots and quince in the same way or combination of damsons/apple)
(This makes a thick solid mixture which is delicious served with cold meats)

Damsons, water, Sugar

Cut clean fruit into pan. Add water to barely come level with the fruit. Simmer ently until fruit is very soft & pulpy. Remove as many stones as possible, the rub the pulp through sieve. Weigh pulp and allow 1 lb sugar to 1 lb pulp. Now boil gently for about 1 to 1 & a quarter hours, taking care to regularly scrape bottom of pan to prevent burning or sticking. Test for setting in the same way as you do for jam.
Cool slightly and pour into pots or jars & seal.
Note: After a couple of hours after pouring into jars, setting is not obvious. However it should be firm by by the following day

[WendyS]

BLACKBERRY SYRUP
Blackberries (or combination of any berried fruit such as raspberries, blackcurrants, elderberries can be used)

Quarter pint water to each lb fruit.
8 - 12 oz sugar for each pint of juice.
Bottle Campden tablets (from chemists, wine makers. or possibly Health Food shop.) Using these will eliminate need for complicated heated sterilising process

Simmer fruit in a pan for around 30 minutes or until it is really pulpy. Squash fruit from time to time.
Strain through a jelly bag. (I once used clean old tights in an emergency which worked fine !) resting the weight in a sieve. If you squeeze too hard, some pulp may get through the jelly bag & make juice thick & cloudy.

Measure the juice and add sugar.. Heat together until sugar is dissolver, stirring well. Do not continue boiling once sugar has dissolved.

Pour the hot syrup into washed warm GLASS bottles.
At this point crush & dissolve one Camden tablet into a tablespoon of hot water and add to each bottle to sterilise it.
Seal & store away from the light..

Delicious to pour over ice cream & milk puddings, to flavour porridge, or to serve with boiling water and a slice of lemon as a warming winter drink.

WARNING Making this juice could stain your worktops if you splash it. . Cover working area with plastic carrier bags first. (Voice of bitter experience !!!)

[mimififi]

Wow! A whole world of preserving I can feel opening up for me!!! Thank you one and all (esp wendys) for all your responses. I shall be 'jamming' so to speak, in a dehlia way, as opposed to a bob marley type way tomorrow so I shall post in the evening to let you know how I get on.

I hope it works as the jam is going in hampers for people for christmas so if It doesn't, I'l lhave to think of other gifts, lol.

thanks again for all your help.
mimi