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Damson Jam
11 Answers
I'm asking my AB pals for their recipe for damson jam, as I'm getting fuddled by all the different variations. I just want a nice simple recipe. Also, any useful hints as I've NEVER made jam before. Our house is surrounded by damson trees and it's such a shame not to use them. Thank you. HS
Answers
1 to 11 of 11
Equal weights of damsons to sugar remove damson pips & tie up in cloth. Insert all in stew pan, with enough water to cover fruit. Bring to boil, turn down to simmer (no lid) & stir stir stir for 1hour+ till fruit has thickened (jam consistency)
18:16 Wed 27th Aug 2014
This is as simple as it gets and very tasty!
Good luck!
4lb Damsons
1/2pt Water
3lb Sugar
1 Package Sure-Jell Pectin
To Prepare Damson Jam
1. Wipe all the damsons, simmer them gently with the water until they are soft, and have made plenty of juice.
2. Stand by with a wooden spoon and catch up all the stones as they loosen and come to the top. It is always better to remove as many stones as possible before adding the sugar, because this prevents wasteage.
3. Pour in the sugar but retain about a cupfull (maybe a palm full) stir to dissolve it, then bring to the boil.
4. Mix the package of Sure-Jell (or what ever brand you have in U.K.) into the retained sugar and add to the fruit/sugar mix. Boil moderately fast until a little will set when tested, stirring constantly.
(A word about the testing; place a metal spoon in ice cold water and every so often, dip the spoon into the boiling mix and hold it edge up over a saucer or anything else to catch the drip. When ready to place in jars, the mixture on the spoon will form little ridges as it flows off the spoon. The action is called "sheeting" and means quite a bit will remain on the cold spoon. The pectin assures a good "set".)
4.Pour while very hot into sterile jars and seal immediately.
The sealing will be with the lids and rings that come with the jars. We like the smaller 1/2 pint, decorated jelly jars. Tighten the lids fairly tight and place into a waiting pot of boiling water with enough to cover the jars. Boil moderately for about 10 minutes. Remove from water and place on a cutting board that's been covered with a tea towel (the white ones used for drying dishes) in a cool, out of the way place until each one is cool to the touch. You should hear each one emit a "ping" when the vacuum seal is complete. Additionally, the top of the jar seal has a little "pimple" on it which will become concave when the "ping" happens. Store for winter use...
Best of luck!
Good luck!
4lb Damsons
1/2pt Water
3lb Sugar
1 Package Sure-Jell Pectin
To Prepare Damson Jam
1. Wipe all the damsons, simmer them gently with the water until they are soft, and have made plenty of juice.
2. Stand by with a wooden spoon and catch up all the stones as they loosen and come to the top. It is always better to remove as many stones as possible before adding the sugar, because this prevents wasteage.
3. Pour in the sugar but retain about a cupfull (maybe a palm full) stir to dissolve it, then bring to the boil.
4. Mix the package of Sure-Jell (or what ever brand you have in U.K.) into the retained sugar and add to the fruit/sugar mix. Boil moderately fast until a little will set when tested, stirring constantly.
(A word about the testing; place a metal spoon in ice cold water and every so often, dip the spoon into the boiling mix and hold it edge up over a saucer or anything else to catch the drip. When ready to place in jars, the mixture on the spoon will form little ridges as it flows off the spoon. The action is called "sheeting" and means quite a bit will remain on the cold spoon. The pectin assures a good "set".)
4.Pour while very hot into sterile jars and seal immediately.
The sealing will be with the lids and rings that come with the jars. We like the smaller 1/2 pint, decorated jelly jars. Tighten the lids fairly tight and place into a waiting pot of boiling water with enough to cover the jars. Boil moderately for about 10 minutes. Remove from water and place on a cutting board that's been covered with a tea towel (the white ones used for drying dishes) in a cool, out of the way place until each one is cool to the touch. You should hear each one emit a "ping" when the vacuum seal is complete. Additionally, the top of the jar seal has a little "pimple" on it which will become concave when the "ping" happens. Store for winter use...
Best of luck!
...Another word about canning. Be sure to wash the jars thoroughly, either by hand or in your dishwasher. To sterilize the jars, simply place them in boiling water for about 5 minutes before use.
Some peopl remove the skins from the plums, but that's where the rich red color somes from. If you'd rather, simply place the plums in boiling water for no longer than 2 -3 minutes and immediately plunge the drained plums into ice water... the skins will literally fall off.
To make a smoother mixture (considering the skins) after they have cooked and provided the pulp and juice and the pits have been removed, run it through a food processor for just a brief moment. Personally, here in the U.S., we kinda like the skins on, but that's a personal decision.
Some will say pectin isn't needed because of the high pectin conten of plums, but it doesn't hurt the texture or flavor and cuts way down on the required cooking time and the setting up of the jam is more certain...
Some peopl remove the skins from the plums, but that's where the rich red color somes from. If you'd rather, simply place the plums in boiling water for no longer than 2 -3 minutes and immediately plunge the drained plums into ice water... the skins will literally fall off.
To make a smoother mixture (considering the skins) after they have cooked and provided the pulp and juice and the pits have been removed, run it through a food processor for just a brief moment. Personally, here in the U.S., we kinda like the skins on, but that's a personal decision.
Some will say pectin isn't needed because of the high pectin conten of plums, but it doesn't hurt the texture or flavor and cuts way down on the required cooking time and the setting up of the jam is more certain...
Equal weights of damsons to sugar
remove damson pips & tie up in cloth.
Insert all in stew pan, with enough water to cover fruit.
Bring to boil, turn down to simmer (no lid) & stir stir stir for 1hour+ till fruit has thickened (jam consistency). To test, drip on cold plate for thickness.
Pour into sterilsed jars to cool.
remove damson pips & tie up in cloth.
Insert all in stew pan, with enough water to cover fruit.
Bring to boil, turn down to simmer (no lid) & stir stir stir for 1hour+ till fruit has thickened (jam consistency). To test, drip on cold plate for thickness.
Pour into sterilsed jars to cool.
humber... I didn't realize there was another term for our "canning"... now I have another English anomaly... 'Bottling'. Yep, we use wide mouth jars of various sizes. I'm about to 'can' about 12 quarts of tomatos... they are really coming on this year out of the garden... especially the Cherokee Blacks... an heirloom tomato and new to me this year...
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