I mentioned that I’d made up this recipe a few weeks ago – using all those tiny and unripe damsons that aren’t worth much other effort. **** update 2013 **** I’ve had so much interest in damsons! Take a sanitised potato masher and begin to mash the damson to release the juices and break down their structure. damson jam haven't had any since i was little and living in cheshire, where there were loads of damson trees in the garden. Inside, the fruit is a yellowish-green colour. You can test whether it is ready by putting a few saucers /small plates in freezer or bottom of fridge before you start making the jam. I was church lady-gifted with a mixture of plums that are not all equally ripe, so some sorting is called for. Damson jam is probably the tastiest fruit jam out. Pressure builds until it is released by bplowing top off follwed by a shower of … Next up was the jam. Have made damson chutney and plum jam but still have a freezer full of fruits to use. Get every recipe from How I … Ladle the jam into warm, sterilised jars, and seal. it really is a fab jam - hope yours is enjoyed! The fun thing about fermenting damson wine in a demijohn without removing all the stones is that one stone will get itself lodged in the bubble valve on top causing a blockage. Squash the damsons against the side of the pan to remove the stones. If you cannot bear the fuss of removing stones from the larger fruit, there really is no excuse not to pick a few berries and make jam. Pour over ice cream. Damson Jam. It has been popular here: 2lb 4 oz small unripe damsons – stones in. I find the removing the stones the most annoying part. Trying to get them out before they are cooked is impossible. The jam will keep for a year (at least). The easiest way is to spread out the cooked damsons and feel over them removing any stones as you go. Puddings, biscuits and cakes Remove stones and use the chopped fruit as a substitute for dried fruit in anything from flapjacks to spotted dick. I put the damsons in the pan and wait for the stones to surface to the top. Damson Jam. https://www.allotment-garden.org/recipe/143/damson-jam-recipe The fruit was ripened to perfection, but that was luck. There are a few essential items you will need for this recipe: Cast iron saucepan or preserving pan – a heavy bottomed saucepan or a quality preserving pan are a very important part of the chutney making process; Cherry pitter – removing the stones from a damson can be tricky. Anything you can do with a plum you can do with a damson, although it would be wise to add a touch more sugar as damsons are rather tart; they are not the sort of fruit you would eat plucked straight from the tree. Damson’s are not readily available over here. Skim the stones off as they collect on the surface. Love plum jam, though I have to say my current favourite is your fig and lime – mmmm! "Hi damson lovers I make a lot of damson jam as it's my absolute favourite jam. Once you think the jam might be ready then you can double check by removing a saucer from the freezer, dropping a teaspoon of jam on it then placing the saucer in the fridge. Kate left some in so her mum could “spot the stone”. If you boil the damsons up and then add sugar, the sugar will make all the stones rise to the top so you can skim them off with a slotted spoon (have to be quick though). I once counted the stones from a kilo of damsons, there were over 100, picking out those by hand is … I started by picking over the stewed damsons in the baking tray and removing the stones. Until I forget what my hands are doing and realize that I’ve just put a bunch of pips back into the jam pot. I’ll be making this too! It has a lovely strong dark-fruit flavour. Place the damsons in a wine straining bag in a sanitised fermenting bucket. I grew up with stones in damson jam, so sort of used to it, but definitely prefer it without. Just follow the recipe for raspberry jam, but obviously replace the fruit. Cut in half and remove the stones. The plums are small and firm, with flesh sticking to the stone even when fully ripe, so a lot of recipes advise cooking them before removing the stones. Worth a try: • Damson chilli jam that uses the tail-end of the crop. If you have frozen your damsons then get them out of the freezer ahead of time so they have thawed before you start. The jam also made from the same harvest is also tasty. Any hints and tips let me know. 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