Damson Jam
User Reviews
4.8
Damson Jam
Description
Damson Jam consists of damsons cooked gently with water to soften the fruit. Separately, the fruit stones are simmered to extract a clear, flavor-enhancing liquor. This liquor is added back to the cooked damsons before mixing in a large amount of granulated sugar.
The sugar dissolves as the mixture heats slowly, then the jam is brought to a rolling boil and cooked for 13 minutes or longer until it reaches the proper set point, tested by placing a spoonful on a cold plate and checking for crinkles when pressed. Once ready, the jam is poured into sterilized jars and sealed.
This preserves the damsons’ tart and sweet notes, creating a jam with vibrant fruit flavor and a smooth, spreadable texture. The cooking process safeguards against burnt sugar and ensures even consistency.
Before starting, plates should be chilled to test the jam set properly. Jars and lids must be sterilized by washing, boiling water, and oven heating to ensure preservation quality.
Ingredients
- 1.5 kg damsons (stoned after weighing)
- 1.875 kg granulated sugar
- 450 ml water plus 20 ml to simmer with damson stones
Instructions
- Cook the damsons in a preserving pan with the water gently for 20 minutes, stirring occasionally.
- At the same time cook the stones in a separate medium sized pan with 20 mls of water for 20 minutes.
- When the stones have cooked put them in a sieve and squeeze with the back of a wooden spoon for a couple of minutes. (There will be clear liquid and a little puree, no need to squeeze until dry).
- Add this liquor to the cooked Damsons and then add the sugar.
- Heat slowly until all the sugar has dissolved stirring with a wooden spoon.
- Bring to the boil slowly and then time a rolling boil for 13 minutes (make sure you stir with a wooden spoon regularly to stop it catching and burning).
- Take off the heat and test a teaspoon of jam on a cold plate, leave for a couple of minutes and if it crinkles when your finger is pushed through it it’s ready.
- If not boil for 2 more minutes at a time repeating the test.
- Once ready pot up into sterilised jars and put on a clean lid. Makes 2.1 ltrs or 8 jars of varied sizes.
Notes
- Freeze two small plates before beginning to test jam consistency effectively.
- Sterilize jars by washing or dishwashing, filling with boiling water, emptying, then placing in a 140°C oven for 20 minutes; keep jars warm until filling.
- Wash and sterilize lids with boiling water and let them drain before sealing jars.
User Reviews
Overall Rating
4.8
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