It is also my favourite jam for its intense colour and unique flavours. Sloes have a very characteristic green flesh to their blue bloomed dark purple fruit, as do damsons but they are around 15-30mm in length to the sloes 10-12mm. Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on WhatsApp (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Google+ (Opens in new window), Click to share on Reddit (Opens in new window), Click to share on LinkedIn (Opens in new window). Test by placing a teaspoonful onto a cold plate, place back in the fridge, check after a few minutes – if set it will wrinkle when you draw you finger down it. The easiest way is to spread out the cooked damsons and feel over them removing any stones as you go. Required fields are marked *. It has a lovely strong dark-fruit flavour. 1.3kg jam sugar. I stew the damsons in just a small amount of water, then when they are soft, most stones rise to the surface and can be grabbed with plastic-gloved hands. Using a slotted spoon remove the stones from the jam and then pour into warmed, sterilised jars. Your email address will not be published. Wash your jars and lids in hot, soapy water, rinse, then place on a baking tray and put in a oven at low temperature for 10 mins or until completely dry. Combine the halved damsons and the … Skim off and discard. Resorted to waiting until the plums were cool enough and then went in with (clean) hands. You can use an olive stoner but 2 out of 3 stones wont pass through the hole so that’s not much help, and I haven’t come across a damson stoner (but maybe modifying the olive stoner might work?). I saved the removal of the stones for after the jam was made and although it is still quite time consuming, it is probably the easiest method. Skimming too fiddly. Press the damsons against the sides of the pan as they cook to help the fruit release their stones. Many people have never tasted this relative of the plum, and so don’t know what they are missing. This is a foolproof jam that we like to make on our foraging workshops when we can get a hold of wild damsons. Then lever the stone out. Because damson stones may be difficult and time-consuming to separate from the flesh, preserves, such as jam or fruit butter, are often made from whole fruit. If you ever find a slightly thorny oversized sloe bush then you likely have a bullace. Add 2.5kg of sugar while stirring and turn the heat up a little to ensure a rolling boil for 20 minutes, or until it looks like all the stones have risen to … A chewy piece of damson goodness. Boil rapidly, stirring frequently, for about 10-15 minutes. First up is treat the damsons like plums and cut the stones out before cooking, this is slow, messy and results in loosing half of the flesh. Boil it all up and stir. However damson wine is probably the best country wine, a wine reserved for the most esteemed of visitors, so esteemed in fact they haven’t turned up in my house yet! As well as tasting delicious, damson jam really is a beautiful colour so it seemed like the best way to use them. Damsons, like plums, have a stone. The trouble is that means making less jam, a dilemma as wine does require a lot of damsons, 1.4kg for every 5l of wine. If you are having real problems you can add some pectolyase as it will help to destroy the enzymes in the pectin making the When making Damson Jam or jam of any kind you need to know the weight of the fruit to calculate the amount of sugar. It remained a favourite with the stones being found in Anglo-Saxon archaeological sites. I saved the removal of the stones for after the jam was made and although it is still quite time consuming, it is probably the easiest method. Cut the damsons in half and remove the stones. 2. Set aside. Ingredients. If you have picked them yourself double check of any holes or blemishes and remove the debris and stalks etc. Over two millennia and with further breeding on the continent it has become peculiar to the British Isles, only the slightly larger damascene is found in Europe. Page 1 of 1: I have overboiled the damson jam this year. Use a wire spaghetti basket inside the jam pan – it holds the fruit when cooking and only the stones stay in the basket. Always put a note on the label, WATCH OUT FOR STONES, as you can never be sure to remove them all. Boil for 10 – 15 minutes until your jam starts to set – a jam thermometer is a good investment you then know that your jam is hot eneough. Directions. Boil it all up and stir. 2. Damson jam. These hybrids fall between damsons and sloes and are thought to be another man-made cultivar. Wash and clean your damsons. Discard the stones and place the fruit in the bowl of a food processor. Then I proceed with the sugar in for the jam. For a final suggestion of things to do with damsons is to make wine, damson wine. We use the simple recipe of 4 lbs of damsons to 4 lbs of sugar and a 1/4 pint of water. I have just made 10lb of Damson Jam and I have cooked three more 3lb amounts Damsons and bagged them up and put them in the freezer including the stones. Leave to stand a while then pot up. Then having pushed the last bit of syrupy jam through the holes I dump the solids left in the … The prepared damsons can then either be used straight away or what I prefer to do is freeze them. As well as tasting delicious, damson jam really is a beautiful colour so it seemed like the best way to use them. Your email address will not be published. Spread it out until it forms a layer 1-3mm thick and either place it in an oven on its lowest heat setting with the door slightly open or overnight, or better still in a dehydrator. Recipe for Damson jam. Now remove from heat and strain the fruit and jucie through a large holed colander. When I defrost I then pick the stones out pop them into a muslin bag and bring to temperature add the sugar and then remove the stones and squeeze the surplus off. – pass the liquid through a succession of colanders, sieves, etc to separate juice and pulp from the stones, turning yourself and the kitchen dark pink in the process. Using your Maslin pan if you have one or a really large saucepan place your fruit and your water into your pan. N.B: It’s worth going the extra mile and doing this because the stones could easily crack a tooth if you accidentally bit down on one. The other method of removing the damson stones from the mix is at the cooking stage. Put the liquid onto a flat heatproof surface, ideally a silicone baking sheet, but greaseproof paper or a non stick baking tray will work. Skim them off the cooked Damsons 3. Mix the damsons and the sugar and heat, slowly at first to melt the sugar without burning. This removes all of the solids such as the skins and any remaining stones (there will be some stones despite your best efforts). Simmer the jam until the mixture has reduced by about half. Once strained replace your pan on the heat and add sugar, now you need to keep stirring until all of the sugar has dissolved and gently bring to the boil. Squash the damsons against the side of the pan to remove the stones. Rich, jewel-like, and with the perfect set and with a wonderfully unique flavour that caught that wonderful balance between sweetness and acidity you should find in all good jars of homemade jam. The broad process is the same as most jams, equal amounts of damsons and sugar, then heat in a big pan, but here comes the crux, the stones. And yes, before you say it, we know… the stones! They do not deteriorate and … Method for Damson Jam: Wash and wipe the damsons. Damson Jam I love but I dont like the stones in it and I dont have time to take all of the stones out when I am making Damson Jam, so what to do . Then lever the stone out. I appreciate not the usual method, however if the holes are large eneough you get all of the pulp and the juice just none of the stones or the skin. Cut through the middle of the Damson with a sharp knife and twist the 2 halves of the Damson apart. This will make removing the stones a lot easier. Separate two eggs and let the egg whites chill in the fridge. If it has not set continue to boil – you may at this point add a the juice of your lemon , this will help it to set. In a medium sized bowl mix the flour with baking powder and ground hazelnuts. I find a dusting of icing sugar stops the pieces from all sticking together and job done, fruit leather. 3. Squash the damsons against the side of the pan to remove the stones. Wash and dry the damson plums. 2kg of Damsons; 1.8 kg of Jam Sugar; Juice of Lemon; Place 3 plates in the fridge; Rinse your Damsons and place your Damsons in a large pot with sufficient water to cover the bottom of the pan, ( the more water the less flavoursome) gently cook until the fruit is softened and the stones are rising to the top. There are currently 3 schools of thought regarding Damson stones 1. Skim the stones … Put the Damson in the stoner upright, press the handle, stone gone. It does take more effort than strawberry or raspberry, but every seconds effort is worth it. Some people would say the best jam in the world is damson jam, and I would agree. The raspberries in the garden are too plentiful even to freeze, and the wild damson jam is something you wouldn’t often see in any shop. These have to be removed, and there are two possible ways. Fruit leathers are really just a set jam i.e process your damsons as for jam to the point prior to bottling, then strain the liquid through a jelly bag or muslin cloth. Then add the 1kg of damsons to1 pint water and bring to the boil and break up the damsons with the potato masher as they become soft. The best way to prepare the damsons is to wash, destem and remove any bad fruit, cut them in halves and remove the stone. Lay the damsons on top of the dough, closely overlapping them like roof tiles. Remove the pan from the heat and test using a sugar thermometer - when a temperature of 221F is reached the jam is ready. Damson jam. Damsons – the most rocking fruit. From tree to jar - my grandmother's recipe for making damson jam. Put into a pan with the water and simmer gently until the fruit is soft, occasionally pressing the damsons against the sides of the pan to break open and release the stones. Rinse your Damsons and place your Damsons in a large pot with sufficient water to cover the bottom of the pan, ( the more water the less flavoursome) gently cook until the fruit is softened and the stones are rising to the top. We use the simple recipe of 4 lbs of damsons to 4 lbs of sugar and a 1/4 pint of water. Periodically test to see if it has set and when done take it out and roll it into sausages and cut it into short lengths. But it wasn’t until I realised that the towering branches were bent over double under the weight of fruit so that half of my veg were getting no sunlight at all that I decided to take matters in hand. Voila, the best jam in the world. Damson jam is probably the tastiest fruit jam out. Use a cherry/olive stoner device or similar, to punch out the stone – such as the Leifheit Freeze the damsons and defrost them – the stones may come away more readily from the squidgier fruit? The most efficient way to stone damsons for the topping of a cake: the Leifheit plum pitter stones plums as quickly as possible. Pick over to remove stalks. Simmer the jam until the mixture has reduced by about half. While some eat and cook with the pits of peaches, cherries, apricots, and plums, others consider them inedible and toxic. If you press the fruit against the sides of the pan as they cook they will release their stones easier. Melt the butter. Squash any damsons that haven’t quite cooked against the side of the pan then check very carefully again for any stones (sloe stones are much smaller) and discard them. This damson jam recipe also includes tips for removing the stones. Stone 250g/9oz damsons and cook in 5 tbsp water with 3 tbsp brown sugar until tender. Wash your damsons and place them in a large cauldron, or jam pan, with 1.5 litres of water. For something portable I suggest damson fruit leather. Most cooks then remove the stones, but others, either in order not to lose any of the pulp or because they believe the flavour is better, leave the stones in the final product. I must say that damson ice cream was THE best idea I’ve ever followed! Another option is to sieve the jam … Mix damsons blackberries and elderberries in equal parts for the best jam ever. Until 1/2 hour ago I was a member of school 3. If you are using a knife to remove your stones remove them now if not go to the next stage. Surrey, Warlingham Spring Foraging Course, Worcestershire, Tenbury Wells Spring Foraging Course, Warwickshire, Leamington Spa Spring Foraging Course, Herefordshire, Drovers Rest Spring Foraging Course, West Midlands, Solihull Spring Foraging Course. Worth a try: • Damson chilli jam that uses the tail-end of the crop. With its blades made of stainless steel the little device removes cleanly the stones and cuts the plums for the topping of a cake. It is so firm I can barely g Place in a large wide pan with the water and simmer gently until the fruit is soft. Bring to the boil and simmer for 15 minutes. 900g golden granulated sugar. The broad process is the same as most jams, equal amounts of damsons and sugar, then heat in a big pan, but here comes the crux, the stones. I appreciate not … If it is a big batch you won’t have time to remove all the stones before it has cooked too long so I tend to start the process as soon as I have liquid, and because I value every drop of damson jam I then use a teaspoon to get the stones off the scoop leaving all the flesh behind. The damsons will break up as they heat or you can help them by using a potato masher to gently squash them against the bottom of the pan. I once counted the stones from a kilo of damsons, there were over 100, picking out those by hand is … One method to remove the damson stones is to put them in a pan of water and simmer until they soften. 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