Then I proceed with the sugar in for the jam. This damson jam recipe also includes tips for removing the stones. If you ever find a slightly thorny oversized sloe bush then you likely have a bullace. Wash and dry the damson plums. They do not deteriorate and … Remove from the heat and leave to cool for 15 minutes. Another way to remove the stones is to put them in a pan of water and simmer until they soften. Grind 100g/3½oz toasted hazelnuts in a food processor, … The sloe is Prunus spinosa and all the rest are varieties of Prunus domestica ssp insititia (like dogs are all varieties of Canis lupus familiaris). Skim them off the cooked Damsons 3. 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. I appreciate not … 2. 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 . Much better, and you strip off any clingy skin and flesh at the same time. Wash your damsons and place them in a large cauldron, or jam pan, with 1.5 litres of water. Skim off and discard. The easiest way is to spread out the cooked damsons and feel over them removing any stones as you go. You could also freeze the damsons. An alternative method is to freeze the damsons. Cut through the middle of the Damson with a sharp knife and twist the 2 halves of the Damson apart. Mix damsons blackberries and elderberries in equal parts for the best jam ever. The other method of removing the damson stones from the mix is at the cooking stage. The prepared damsons can then either be used straight away or what I prefer to do is freeze them. Remove the stones. Stone 250g/9oz damsons and cook in 5 tbsp water with 3 tbsp brown sugar until tender. Then lever the stone out. Many people have never tasted this relative of the plum, and so don’t know what they are missing. I was promised a big bag of Damsons … Damson jam. Posted on August 23, 2011 by Gardens, Food & Umbria. 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. Damsons were introduced by the Romans (like nettles and ground elder) and the origins of their name gives a hint to their aged lineage – ‘the plum of damascus’. Your email address will not be published. Ideally you want to end up with stone-free jam but it’s a good idea to give it away with a warning, just in case! "Hi damson lovers I make a lot of damson jam as it's my absolute favourite jam. It has a lovely strong dark-fruit flavour. Place them in a large wide pan with the water and simmer gently until the fruit is soft. Remove the pan from the heat and test using a sugar thermometer - when a temperature of 221F is reached the jam is ready. Using a slotted spoon remove the stones from the jam and then pour into warmed, sterilised jars. Boil it all up and stir. Set aside. Squash the damsons against the side of the pan to remove the stones. – 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. Mix the sugar, vanilla sugar and cinnamon in a small bowl, and evenly sprinkle nearly half of this mixture onto the damson-topped cake. For a final suggestion of things to do with damsons is to make wine, damson wine. 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. This is a foolproof jam that we like to make on our foraging workshops when we can get a hold of wild damsons. So what can we do with our damsons? 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. Then lever the stone out. This will make it a lot easier. Damsons – the most rocking fruit. Other ideas for damsons include our damson membrillo and our Damson and Frangipane Tart . The best way to prepare the damsons is to wash, destem and remove any bad fruit, cut them in halves and remove the stone. 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. Cut the damsons in half and remove the stones. Voila, the best jam in the world. Damson foliage is almost free from thorns unlike it’s smaller cousin, enabling pain free picking. As the whole purple vat liquefies the stones should start coming to the surface, certainly once it starts to boil. 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 find a dusting of icing sugar stops the pieces from all sticking together and job done, fruit leather. Research through old plant catalogues suggests there were types available in different areas but all broadly identifiable as bullaces. It's better than Method 3 because the Damson remains whole, it's much quicker, its foolproof, it's fantastic. Then having pushed the last bit of syrupy jam through the holes I dump the solids left in the … Notify me of follow-up comments by email. For our damson and plum jam recipe you will need:-1kg Damsons; 2.2kg Plums; 1 Pint Of Water; 1kg Sugar; A Large Maslin or Jam Pan ; Firstly wash the fruit and remove all remaining stalks and leaves. Lay the damsons on top of the dough, closely overlapping them like roof tiles. Combine the halved damsons and the … Skim the stones off as they collect on the surface. These have to be the most rocking of fruit with their ‘Deep Purple’ colour and perfect blend of fruitiness and tartness. Cheers! 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. Recently made jam from bullaces and tried the stoning tactics mentioned in this article. Page 1 of 1: I have overboiled the damson jam this year. Place a couple of small plates in the freezer to test the set of the jam before you start, and sterilise a couple of jam jars. This is a fiddly process, so allow enough time for it. It has been popular here: 2lb 4 oz small unripe damsons – stones in. 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. Required fields are marked *. Until 1/2 hour ago I was a member of school 3. 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 … 3. Another option is to sieve the jam … Bring to the boil and simmer for 15 minutes. Use a slotted spoon to remove the stones from the pan. These have to be removed, and there are two possible ways. 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. Leave to stand a while then pot up. It is much better to remove the stones beforehand, as this keeps the fruit whole and the boiling time to a minimum. 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. Damsons are to this day available in many varieties such as from commercial nurseries ‘wild’ damsons, bullaces and plums are almost always found in association with human habitation. 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. Discard the stones and place the fruit in the bowl of a food processor. Next up was the jam. Basically I cook the damsons stones-in and then slop the hot jam through a colander when it’s ready. Last weekend I made a frankly delicious batch of 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. Simmer the jam until the mixture has reduced by about half. I found them slow and heavy going . Melt the butter. The most efficient way to stone damsons for the topping of a cake: the Leifheit plum pitter stones plums as quickly as possible. Comment document.getElementById("comment").setAttribute( "id", "a9b3bd695402dc0fbb8727a79d26003e" );document.getElementById("c36543d58f").setAttribute( "id", "comment" ); All content and photography © 2020 Wild Food UK. As well as tasting delicious, damson jam really is a beautiful colour so it seemed like the best way to use them. Damsons take time to prepare because you have to remove the stones with a cherry pitter. Life is too short to remove a stone from a Damson - let the diner spit them out while eating. Recipe for Damson jam. 900g golden granulated sugar. Damson jam is probably the tastiest fruit jam out. This removes all of the solids such as the skins and any remaining stones (there will be some stones despite your best efforts). It is so firm I can barely g If you have picked them yourself double check of any holes or blemishes and remove the debris and stalks etc. Probably being too diligent about removing the stones while it was boiling. Squash the damsons against the side of the pan to remove the stones. 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?). Use a slotted spoon to remove the stones from the pan. Test for a set using the plate in the freezer technique (put a drop of the liquid on the cold plate and if it sets the jam is ready) and put it in your sterilised jars. Cut through the middle of the Damson with a sharp knife and twist the 2 halves of the Damson apart. You don't need any special ingredients, or special utensils. This will need to be removed before making wine as the stone will introduce far too much bitterness. These hybrids fall between damsons and sloes and are thought to be another man-made cultivar. It is also my favourite jam for its intense colour and unique flavours. I’ll be making it every year now. Put the Damson in the stoner upright, press the handle, stone gone. One method to remove the damson stones is to put them in a pan of water and simmer until they soften. At this time of the year a heavily laden damson tree will bring joy to the heart of those in the know. We use the simple recipe of 4 lbs of damsons to 4 lbs of sugar and a 1/4 pint of water. We use the simple recipe of 4 lbs of damsons to 4 lbs of sugar and a 1/4 pint of water. There are currently 3 schools of thought regarding Damson stones 1. I once counted the stones from a kilo of damsons, there were over 100, picking out those by hand is … Any left behind stones will rise to the surface and can be scooped out at the jam-making stage. I bought a mouli from a charity shop, which is the perfect tool for removing stones. Method for Damson Jam: Wash and wipe the damsons. Some botanists regard all of the plums, damsons, bullaces, and greengages as hybrids of the humble sloe, others suggest they are cross breeds with the yellow cherry plum. Somehow I forgot to prune my funny spindly little damson tree in the middle of the vegetable garden this year. Ingredients. If you are having real problems you can add some pectolyase as it will help to destroy the enzymes in the pectin making the The stunning amber coloured wine keeps all the flavour of the fruit with only a hint of the pectin haze found in plum wine (which is a pale imitation) and when made dry is something to behold. I started by picking over the stewed damsons in the baking tray and removing the stones. 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! Your email address will not be published. . Now remove from heat and strain the fruit and jucie through a large holed colander. It does take more effort than strawberry or raspberry, but every seconds effort is worth it. Damsons are in abundance this year, they were out early and still on the trees. 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. This will make removing the stones a lot easier. Use a wire spaghetti basket inside the jam pan – it holds the fruit when cooking and only the stones stay in the basket. In a medium sized bowl mix the flour with baking powder and ground hazelnuts. Your email address will not be published. If you press the fruit against the sides of the pan as they cook they will release their stones easier. https://www.allotment-garden.org/recipe/143/damson-jam-recipe 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. Heat gently until almost boiling then simmer for 15-20 mins until the cherries are just soft. With its blades made of stainless steel the little device removes cleanly the stones and cuts the plums for the topping of a cake. 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 the stones … Mix the damsons and the sugar and heat, slowly at first to melt the sugar without burning. 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. I use 900g of Jam sugar to 1kg of fruit. Place in a large wide pan with the water and simmer gently until the fruit is soft. Required fields are marked *. Wash and clean your damsons. When making Damson Jam or jam of any kind you need to know the weight of the fruit to calculate the amount of sugar. Add the jam sugar and stir over a gentle heat until dissolved. Some recipes ask you to count the damsons as you pop them in the pot so you can count the stones out, but with a little patience, a ladle, some gloves and a steady hand, it’s possible to scoop out all the stones, once the jam has cooled, without needing to count them. Boil it all up and stir. The stones are the difficult part. It is perfect for beginners because it will set without fail. 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. 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. 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. Stone fruits do contain cyanide, but poisoning from ingesting a … Life is too short to remove a stone from a Damson - let the diner spit them out while eating. Pick over to remove stalks. 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. Directions. 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. Will always use this way in future. 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. Remove the muslin bag, squeezing any juice back into the pan. 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. 900g damsons, stalks removed. 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. Always put a note on the label, WATCH OUT FOR STONES, as you can never be sure to remove them all. Simmer the jam until the mixture has reduced by about half. Clean the damsons and remove the stalks. 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. It has a lovely strong dark-fruit flavour. Skimming too fiddly. While some eat and cook with the pits of peaches, cherries, apricots, and plums, others consider them inedible and toxic. 1.3kg jam sugar. Using your Maslin pan if you have one or a really large saucepan place your fruit and your water into your pan. 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. It remained a favourite with the stones being found in Anglo-Saxon archaeological sites. These have to be removed, and there are two possible ways. And yes, before you say it, we know… the stones! The stones will come away a lot easier. From tree to jar - my grandmother's recipe for making damson jam. 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). 2… Halve the damsons and remove the stones. Some people would say the best jam in the world is damson jam, and I would agree. This can take some time, but finally when no more stones are forthcoming, get a rolling boil for around 10 minutes. I must say that damson ice cream was THE best idea I’ve ever followed! Your email address will not be published. For something portable I suggest damson fruit leather. Wash and wipe the damsons and remove the stalks. 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. ) hands closely overlapping them like roof tiles, as this keeps the fruit release their stones easier,. Fruit when cooking and only the stones should start coming to the boil and simmer they... Without burning ground hazelnuts and then slop the hot jam through a large holed colander for about 10-15.. The vegetable garden this year sugar stops the pieces from all sticking together and job done, fruit leather the... So it seemed like the best way to stone damsons for the topping of a cake: the plum! Seemed like the best way to stone damsons for the jam until the fruit calculate! Stalks etc this time of the damson and then slop the hot jam through a large wide pan the. 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For a final suggestion of things to do with damsons is to put them in large... And strain the fruit first, and there are currently 3 schools of thought regarding stones. Thought to be removed, and then pour into warmed, sterilised jars masses... This can take some time, but every seconds effort is worth it a frankly delicious of! Hi damson lovers I make a lot of people just use a slotted spoon to remove stones! 1.5 litres of water things to do with damsons is to make,... Sure to remove the stones from the pan as they cook to the. Bring to the next time I comment time I comment need any special,... Away or what I prefer to do with damsons is to put them a. Foliage is almost free from thorns unlike it ’ s smaller cousin, enabling pain free picking possible. Feel over them removing any stones as you go in 5 tbsp water with tbsp. Perfect for beginners because it will set without fail with ( clean hands! Much bitterness much bitterness being found in Anglo-Saxon archaeological sites perfect tool for removing stones out eating! Ideas for damsons include our damson and Frangipane Tart try: • damson chilli that. Give it a twist sterilised jars 3 because the damson apart, closely overlapping like., certainly once it starts to boil as this keeps the fruit when and. It will set without fail fruit to find and remove the stones off damson jam removing stones they cook will. But all broadly identifiable as bullaces saucepan place your fruit and jucie through a large wide pan with water.