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. You could also freeze the damsons. Remove from the heat and leave to cool for 15 minutes. This removes all of the solids such as the skins and any remaining stones (there will be some stones despite your best efforts). Other ideas for damsons include our damson membrillo and our Damson and Frangipane Tart . I was promised a big bag of Damsons … Always put a note on the label, WATCH OUT FOR STONES, as you can never be sure to remove them all. 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. Then lever the stone out. So what can we do with our damsons? Damson jam is probably the tastiest fruit jam out. Comment document.getElementById("comment").setAttribute( "id", "a9b3bd695402dc0fbb8727a79d26003e" );document.getElementById("c36543d58f").setAttribute( "id", "comment" ); All content and photography © 2020 Wild Food UK. Research through old plant catalogues suggests there were types available in different areas but all broadly identifiable as bullaces. The stones will come away a lot easier. Halve the damsons and remove the stones. Discard the stones and place the fruit in the bowl of a food processor. If you are using a knife to remove your stones remove them now if not go to the next stage. Damson foliage is almost free from thorns unlike it’s smaller cousin, enabling pain free picking. Now remove from heat and strain the fruit and jucie through a large holed colander. Voila, the best jam in the world. And yes, before you say it, we know… the stones! Your email address will not be published. 900g damsons, stalks removed. Resorted to waiting until the plums were cool enough and then went in with (clean) hands. Your email address will not be published. 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. Simmer the jam until the mixture has reduced by about half. Skim off and discard. Damsons, like plums, have a stone. Another way to remove the stones is to put them in a pan of water and simmer until they soften. This will make it a lot easier. Damson jam. Skim them off the cooked Damsons 3. With its blades made of stainless steel the little device removes cleanly the stones and cuts the plums for the topping of a cake. Will always use this way in future. 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. DAMSON STONES Damsons are clingstone fruit, with flesh that clings to the stone making them hard to remove. We use the simple recipe of 4 lbs of damsons to 4 lbs of sugar and a 1/4 pint of water. 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. 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. Remove stones, using your choice of the following: – keep pan at the gentlest of simmers and remove the stones with a slotted spoon as they float to the surface. Bring to the boil and simmer for 15 minutes. While some eat and cook with the pits of peaches, cherries, apricots, and plums, others consider them inedible and toxic. Many people have never tasted this relative of the plum, and so don’t know what they are missing. 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. Ingredients. It is much better to remove the stones beforehand, as this keeps the fruit whole and the boiling time to a minimum. Damsons – the most rocking fruit. 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. This will need to be removed before making wine as the stone will introduce far too much bitterness. Then lever the stone out. Damsons take time to prepare because you have to remove the stones with a cherry pitter. Mix damsons blackberries and elderberries in equal parts for the best jam ever. From tree to jar - my grandmother's recipe for making damson jam. I started by picking over the stewed damsons in the baking tray and removing 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 … Required fields are marked *. If you ever find a slightly thorny oversized sloe bush then you likely have a bullace. Page 1 of 1: I have overboiled the damson jam this year. Grind 100g/3½oz toasted hazelnuts in a food processor, … An alternative method is to freeze the damsons. One method to remove the damson stones is to put them in a pan of water and simmer until they soften. Cut through the middle of the Damson with a sharp knife and twist the 2 halves of the Damson apart. Another option is to sieve the jam … As well as tasting delicious, damson jam really is a beautiful colour so it seemed like the best way to use them. When making Damson Jam or jam of any kind you need to know the weight of the fruit to calculate the amount of sugar. For a final suggestion of things to do with damsons is to make wine, damson wine. It has a lovely strong dark-fruit flavour. 1.3kg jam sugar. In a medium sized bowl mix the flour with baking powder and ground hazelnuts. The easiest way is to spread out the cooked damsons and feel over them removing any stones as you go. Crack the reserved cherry stones and tie in a small piece of muslin then add to the pan. I once counted the stones from a kilo of damsons, there were over 100, picking out those by hand is … 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. Cut the damsons in half and remove the stones. If you don't like the idea of leaving stones in, you can cut down the length of the damson and twist, then use a knife to lever the stone out. Mix the sugar, vanilla sugar and cinnamon in a small bowl, and evenly sprinkle nearly half of this mixture onto the damson-topped cake. 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. These hybrids fall between damsons and sloes and are thought to be another man-made cultivar. 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. Mix with the plum jam and set aside. 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. 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. If you have picked them yourself double check of any holes or blemishes and remove the debris and stalks etc. They do not deteriorate and … 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. 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. 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 . Wash and wipe the damsons and remove the stalks. Boil it all up and stir. It is perfect for beginners because it will set without fail. We use the simple recipe of 4 lbs of damsons to 4 lbs of sugar and a 1/4 pint of water. https://www.allotment-garden.org/recipe/143/damson-jam-recipe 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. Your email address will not be published. This can take some time, but finally when no more stones are forthcoming, get a rolling boil for around 10 minutes. 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. This is a foolproof jam that we like to make on our foraging workshops when we can get a hold of wild damsons. 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? Now remove from heat and strain the fruit and jucie through a large holed colander. The best way to prepare the damsons is to wash, destem and remove any bad fruit, cut them in halves and remove the stone. 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. Wash and clean your damsons. Remove the pan from the heat and test using a sugar thermometer - when a temperature of 221F is reached the jam is ready. Life is too short to remove a stone from a Damson - let the diner spit them out while eating. Wash and dry the damson plums. 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. Squash the damsons against the side of the pan to remove the stones. Damson jam. Squash the damsons against the side of the pan to remove the stones. Required fields are marked *. If you are having real problems you can add some pectolyase as it will help to destroy the enzymes in the pectin making the Probably being too diligent about removing the stones while it was boiling. Skimming too fiddly. The most efficient way to stone damsons for the topping of a cake: the Leifheit plum pitter stones plums as quickly as possible. 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. Use a slotted spoon to remove the stones from the pan. These have to be removed, and there are two possible ways. Leave to stand a while then pot up. Last weekend I made a frankly delicious batch of jam. I’ll be making it every year now. Stone 250g/9oz damsons and cook in 5 tbsp water with 3 tbsp brown sugar until tender. Until 1/2 hour ago I was a member of school 3. Using a slotted spoon remove the stones from the jam and then pour into warmed, sterilised jars. Any left behind stones will rise to the surface and can be scooped out at the jam-making stage. 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 … Knob of butter . Posted on August 23, 2011 by Gardens, Food & Umbria. The prepared damsons can then either be used straight away or what I prefer to do is freeze them. 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. Your email address will not be published. Much better, and you strip off any clingy skin and flesh at the same time. Put the Damson in the stoner upright, press the handle, stone gone. 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. 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. Method for Damson Jam: Wash and wipe the damsons. Use a slotted spoon to remove the stones from the pan. Combine the halved damsons and the … As the whole purple vat liquefies the stones should start coming to the surface, certainly once it starts to boil. 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). Place them in a large wide pan with the water and simmer gently until the fruit is soft. Place in a large wide pan with the water and simmer gently until the fruit is soft. Melt the butter. 3. Remove the muslin bag, squeezing any juice back into the pan. It's better than Method 3 because the Damson remains whole, it's much quicker, its foolproof, it's fantastic. I appreciate not … When thawed, the stone will come away a lot easier – just use a knife to cut down the length of the damson and then give it a twist. "Hi damson lovers I make a lot of damson jam as it's my absolute favourite jam. At this time of the year a heavily laden damson tree will bring joy to the heart of those in the know. – 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. You don't need any special ingredients, or special utensils. It has been popular here: 2lb 4 oz small unripe damsons – stones in. 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. 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?). Worth a try: • Damson chilli jam that uses the tail-end of the crop. It is also my favourite jam for its intense colour and unique flavours. 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 is a fiddly process, so allow enough time for it. 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. It remained a favourite with the stones being found in Anglo-Saxon archaeological sites. Set aside. 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! 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. I bought a mouli from a charity shop, which is the perfect tool for removing stones. There are currently 3 schools of thought regarding Damson stones 1. These have to be the most rocking of fruit with their ‘Deep Purple’ colour and perfect blend of fruitiness and tartness. For something portable I suggest damson fruit leather. Remove the stone and cut into small pieces. Using your Maslin pan if you have one or a really large saucepan place your fruit and your water into your pan. Next up was the jam. 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