Turn the oven up to 180C/350F/gas 4. sturdy tongs. 5. Put the water and sugar in a pan and heat gently to dissolve. The secret of the damson's utter charm is that because it's a sharp fruit its flavour is not killed by sugar, so damson jam remains perfectly tart and not over-sweet. The secret of the damson's utter charm is that because it's a sharp fruit . Raw damsons can be rather tart, so it is generally better to cook . To test for the setting point, spoon . Close the lid and give it a good shake Store in a cool dark place for 3 months. Take your damsons out of the freezer, place them in a small plastic bag and give the frozen damsons a quick beating with a rolling pin to smash them up a . When the sugar has dissolved, return the pan to the heat and boil it rapidly until the setting point is reached. This kind of jam is a labour of love. Place two small plates in the freezer. Peel the potatoes and slice them thinly. Turn all into a large saucepan and bring to the boil. Damsons are generally not eaten raw due to their sour flavour, this, however, means they are the perfect fruit for preserving. The recipe can also be used to make damson vodka The true damson is small and oval, almost almond-shaped, with dark indigo-purple skin, covered in a soft bloom and bright-green, sharp-sour flesh that when cooked with sugar, produces darker, reddish-purple juice. Damsons make lovely wine. The damson trees near me have had a fabulous crop this year. While the water's heating up core and chop your apples into smallish chunks, leaving the skin on. Add them to the jar and pour the gin and sugar on top. Damsons, in season from August to October, are a tart autumnal fruit but - when cooked - the flavour is sweet and jammy. Serve warm with plenty of warm custard. Put the damsons and sugar into an ovenproof bowl and bake at 180°c for 20 minutes until the damsons are soft and have begun to burst out of their skins. Melt the duck fat in a heavy, shallow pan, turn off the heat and add the potato slices in one layer, neatly overlapping and seasoning with salt, black . Here, I thought I'd share a few tips and the method I like to use for jamming frozen fruit, along with a recipe for the last frozen-fruit jam of the winter: an earthy mix of blackberries, plums, and the juice of three Seville oranges sent to me by a dear friend for purposes of education and . Firstly I washed and drained the damsons in a colander removing any leaves and foreign bodies. Place 2 or 3 small plates in the freezer. Cook on high power for 5 mins stirring frequently. Press the damsons against the sides of the pan as they cook to help the fruit release their stones. Step Four - Decant the gin through a sieve, jelly bag or muslin cloth. After I strained it, about six months ago, I bunged all the gin-sodden fruit into the freezer with a vague idea that I would use it in a fruit cake. There are all sorts of fruits and berries waiting to be picked by eager hands: sloes, rosehips, blackberries, damsons and apples can all be found with a little searching and bravery. Serve warm with plenty of warm custard. Stir often to avoid the sugar catching on the bottom of the pan and burning. Slowly heat the contents, while stirring, letting the sugar slowly dissolve in the water and fruit juices. Damsons are blue-black fruit that look like small plums. If you are making damson gin, you can pick them before they are properly ripe - that way the scrumpers won't get them. Prick the damsons with a fork or several times with a skewer and put into a large jar or bowl. There are currently 3 schools of thought regarding Damson stones. 5 dessertspoons demerara sugar. Far more than I could deal with, although I did make two batches of Damson jam. To make damson brandy liqueur you will need:-. I have made a lot of jam in the past, but just wondered if the collective brains of MN have found a sensible, quick, simple way of removing the stones. The sour taste turns into a lovely sweet Damson Jam when mixed with preserving sugar and preserved in sterilised jam jars. Life is too short to remove a stone from a Damson - let the diner spit them out while eating. The difference between plums and damsons, by the way, is less to do with the taste and more with the shape: Plums are usually bigger than damsons and have a distinct longitudinal groove. ; Halve the damsons and remove the stones. It can help if you warm the sugar first, by putting it in the oven for 10 minutes, or a quick run through the microwave. "Julie on Saturday 21 October 2017 Measure the purée by volume and add 350g of caster sugar for every 500ml. Good luck to you both. Sharp and deeply flavoured, in my opinion they make the very best chutney you can eat, and the strongest flavoured plum jam. When the stones have cooked put them in a sieve and squeeze with the back of a wooden spoon for a couple of minutes. Damsons. Place the damsons, apple, sugar and star anise in a pan and put on a low heat. Modern cultivated damsons (such as the Merryweather variety) can be eaten raw when ripe, although there is about as much stone as there is flesh. Cardamom adds an unusual and subtle perfume to these preserves. Put the damsons and sugar into an ovenproof bowl and bake at 180°c for 20 minutes until the damsons are soft and have begun to burst out of their skins. Wild varieties are extremely tart, and so are best relegated to the jam jar. Instead of having to go through the necessary but tedious process of pricking the damsons with a darning needle, use thawed frozen fruit instead. Place damsons in a stainless steel pan and cover with the water. Made almost three jars of damson jam & with the remaining pricked & bottled to make a Damson vodka. £20.00 At the same time cook the stones in a separate medium sized pan with 20 mls of water for 20 minutes. Wild varieties are extremely tart, and so are best relegated to the jam jar. Take 2 large sterilised Kilner jars and layer up the damsons and sugar between them, then pour over the gin. Just follow the recipe for raspberry jam, but obviously replace the fruit. Boil gently until the fruit becomes soft and remove stones, ontinue to boil until the mixture is reduced by half then add the sugar. A hot summer, with just enough rain to swell the fruit is best for damsons and results in branches that are groaning under the weight of all that fruit. Cook the damsons in a preserving pan with the water gently for 20 minutes, stirring occasionally. You will not need to purchase pectin from the store! #damsons #damsonjam #damsonvodka #fruit #jam #homemadejam #makeyourown #makeyourownfood #homemadejam #jammaking #vodka #infusedvodka #kilnerjar #kilnerjars Some botanists regard all of the . And while you can of course make damson jam, damson cheese, damson chutney and damson sauce, there is nothing quite like damson vodka. Keep jars in hot (not boiling) water until ready to use. In the end, the reason the damsons eventually found their way into a jam jar was less to do with . Ready in: 3 months Makes: 500ml. made damson jam last year as presents and everyone loved it! Plums & damsons (Prunus domestica) Late summer is reserved for the fruit harvest. Needs a top up but will be interesting to taste in a few months time. In a large saucepan, combine berries and lemon juice; crush slightly. Damson Wine Method. Damson Wine Recipe. 5 dessertspoons demerara sugar. Take a sanitised potato masher and begin to mash the damson to release the juices and break down their structure. Give it all a good shake and leave in a cool, dark place for 2-3 months . Damsons, like many other fruits, freeze really well. Put the plums in freezer bags. If it's any help (probably not) you are meant to pick sloes either on 1 october or after the first frost (whichever is sooner). If using the fruits for cooking or making jam it is best to wait until the fruits are soft to touch and a deep purple, usually from August onwards. Preheat an oven to 180°C/gas mark 4. Pour in the water and bring to the boil. A Wide Necked Bottle or Jar. Damsons are my favourite members of the plum family. Then put them in a big pot with the water, and stew until mushy, about 25-30 minutes. 125g caster sugar. Gin (I used good quality gin in a couple of my jars and cheaper gin in the other to see how different they tasted) Sugar (I used caster) Start by sterilizing some big sealable jars. I don't want to do a jelly, I want the proper fruit bits and skins, just would rather not have the stones left in. 3 lb Ripe Damsons 3 lb Granulated Sugar 1 Gallon Boiling Water (8 Pints) 1 tsp Wine Yeast Yeast Nutrient Pectic Enzyme Directions for Making Damson Wine: Choose Damsons that are ripe - if they aren't ripe the wine won't be . At this time of the year a heavily laden damson tree will bring joy to the heart of those in the know. Damsons can be frozen for around 3 months. To make it: Put the carton of coconut cream in the fridge to chill. Yes, you can freeze damsons. Can also use vodka if gin makes you maudlin (!) First, stone the damsons with a cherry pitter. Our recipes include damson gin, damson jam, spiced cheese, damson crumble and more. Add the apples to the damson and bring to a gentle boil then simmer for around 20 minutes until the stones are leaving the damsons and the . The best part? Pour this mixture over the damsons and leave for 24 hours. This will give a smooth purée. I was a bit hesitant about it setting so added the juice of 2 lemons to be on the safe side. Damson recipes. An old English recipe using damsons is damson 'cheese', which is a rich confection of fruit, potted and aged before eating. I have a load of damsons left over from making damson gin last year. damson plums. Step Three - Allow your damson gin to infuse for at least three months, by which point it should be a deep red colour. They have a tart, slightly sour flavour and are a hit when used to make preserves, damson jam or damson gin. Bring to a rolling boil and maintain it for 15 minutes. It's also a good moment to meditate, reflect and let your thoughts drift. Or wine or jam etc. Add 1 heaped tbsp plain flour, 8 tbsp single cream, a pinch of salt and 2 tbsp melted . Dig into one of our damson recipes including damson custard tartlets, a damson and apple cheese or damson fool with macaroon fingers. Damsons, like many other fruits, freeze really well. Wash the jam jars and lids in very hot water. The Damson plum makes a tart, flavorful, soft-setting jam that is a rich, deep wine-colored spread for cookies, waffles, bread, or anything else, really. Transfer the plums to a large nonreactive saucepan and add lemon juice and gin. Once the damsons have collapsed and the sugar has dissolved, taste the mixture and add more sugar if you want to. Too long have damsons lived in the shadow of plums, their larger, sweeter and more widely used cousins. Brandy. I like mine to taste tart and then be sweetened by the custard. Wash the damsons and take off the stalks and put in your jam pan. 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. Damsons are the most delicious plum to cook with. Bring to a boil over medium-high heat, then reduce heat to medium and cook, uncovered, for 10 minutes, stirring frequently. Though this recipe does take some time to complete, the majority of the cooking time is hands-off. . Skim them off the cooked Damsons. "Hi damson lovers I make a lot of damson jam as it's my absolute favourite jam. Bring to a rapid boil and boil for about 15 minutes, then take off the heat. 3. Yes, you can freeze damsons. Until 1/2 hour ago I was a member of school 3. Beat 2 eggs with 3 tbsp caster sugar and a splash of vanilla extract. Place the damsons in a wine straining bag in a sanitised fermenting bucket. Bring to a full rolling boil over high heat, stirring constantly. Pour into freshly sterilised jars and seal with a poppable lid. Boil for 3 mins. First wash the damsons, removing any that look iffy. This allowed me to experiment a bit and the ingredient quantities that gave me the best version are shown below. Put the damsons in a preserving pan or large, deep pan (at least 6 litres) with 300ml water and simmer for 10-15 minutes until soft. Egg Free 4. Stir in the jam sugar and cook over a low heat, stirring frequently, until the sugar has dissolved. 1. Push this through a sieve, picking out the stones. Method Wash and wipe the damsons and remove the stalks. An old English recipe using damsons is damson 'cheese', which is a rich confection of fruit, potted and aged before eating. Begin heating fruit on a medium-high burner and stir constantly to prevent scorching When the fruit comes to a full rolling boil, add pectin mixed with a small amount of the sugar and stir in Continue stirring fruit and bring it to a full rolling boil Boil for one minute, stirring constantly, then turn off the heat Damson Gin. Until I forget what my hands are doing and realize that I've just put a bunch of pips back into the jam pot. 300g (10oz) frozen damsons. To make the sauce, put the damsons in a pan with 200ml water. They have a tart, slightly sour flavour and are a hit when used to make preserves, damson jam or damson gin. a thick-bottomed pan or preserving pan. 2013 has been a bumper year for damsons. Method. Use a slotted spoon to remove the stones from the pan. Ingredients. I like mine to taste tart and then be sweetened by the custard. Place them in a large wide pan with the water and simmer gently until the fruit is soft. Damson gin 15 ratings Bottle up a taste of autumn with our homemade damson gin. Then, still shake up the mixture, but only every week or so. Put damsons in the bowl with the water and cook on high power for 5-10 minutes or until fruit is soft. Simple. Push the whole lot through a sieve to remove the stones and skins. Spoon the mixture into a sieve over a clean saucepan and rub with the back of a spoon to remove the stones and skin. Take the pan off the heat and add the sugar, stirring gently until it's all dissolved. Pierce each plum a few times with an ice pick and put them in a pot. I was overjoyed to find them in my local Borough Market a few years ago - but not so overjoyed by the exorbitant price.… Cover the jar or place in a dark place - this will help keep the colour of the damsons, and give your damson gin a wonderful rich colour. Far more than I could deal with, although I did make two batches of Damson jam. These have to be the most rocking of fruit with their 'Deep Purple' colour and perfect blend of fruitiness and tartness. **** update 2013 **** I've had so much interest in damsons! Damson Jam. Make sure they're nice and fresh and wash them thoroughly before placing them in a freezer-safe bag. Combine the halved damsons and the water in a large, heavy bottomed saucepan or jamming pan. Damsons also freeze well but plums not. Make sure you have sterilised your jar properly. 0. 7 Recipes Use up a seasonal glut of damsons in everything from preserves to puddings. 500g damsons. 300g (10oz) frozen damsons. Place the damsons into a clean 1l jar along with the sugar and gin. Serves 4. Many people have never tasted this relative of the plum, and so don't know what they are missing. Clean your mason jar with warm water and washing up liquid and then place it in the oven for 10 minutes while it's still wet and with a splash of water inside it. I used 1 litre Kilner jars. Pop the washed damsons in a lidded pan over a low heat until they burst and release their stones. We usually leave it for up to a year. Make a damson puree. Got given a couple lbs of fresh damsons this morning, which reminded me that I have yet to do . If you have frozen your damsons then get them out of the freezer ahead of time so they have thawed before you start. Grated zest of 2 small oranges. . Cook, stirring frequently, until the mixture reaches 220° F on a candy thermometer. Place the damsons, jam sugar and water in a large saucepan or preserving pan. Sorbet. Ingredients for the Damson Wine Recipe: Here's what you will need to make some tasty Damson Wine of your very own. Buy any 4 or more Frozen Damsons, or other bulk boxes online (10/12/13/15kg) and save 5% . Add rest of ingredients. Damsons and/ or sloes- rinsed, dried and either frozen or pricked thoroughly with a skewer or fork. I have 3kg damsons, and I want to make jam. The damson trees near me have had a fabulous crop this year. I once counted the stones from a kilo of damsons, there were over 100, picking out those by hand is a tedious task. 2 medium eggs, lightly beaten. Damsons are reliable croppers producing a bountiful harvest for years to come, unless a late frost damages the blossom. Damsons can be frozen for around 3 months. I made some damson and plum jam today, using some of the plums from Elizabeth that had failed to set in her plum jam. Once you've mastered damson jam, you can pair it with some delicious homemade white bread. I bought a mouli from a charity shop, which is the perfect tool for removing stones. Freeze in small quantities and use as necessary) Compote esp if you have other berries (Freezable as above). . Damsons - the most rocking fruit. Give it all a good shake and leave in a cool, dark place for 2-3 months . Click to see full answer. Sprinkle sugar over and let sit overnight. Cook the damsons with just a couple of tablespoons of water, simmering until completely soft, so probably for around 20 minutes. I next carefully cut the damsons in half with a sharp paring knife and removed the stone with a twist of the two halves. Pour the plums and sugar solution into freezer bags, filling each one to within an inch of the top. Bring to a . We freeze the UK-grown Damsons so you can use them any time of the year and receive the same quality fruit. 2. You can make some damned fine jam from frozen fruit. The process is hands-off from this point and you can store your damson gin in a cool dark cupboard to infuse. Instead of having to go through the necessary but tedious process of pricking the damsons with a darning needle, use thawed frozen fruit instead. Tie the spices into a muslin bag and place in a large saucepan with the sugar and vinegar and bring to the boil. DAMSON STONES Damsons are clingstone fruit, with flesh that clings to the stone making them hard to remove. This allowed me to experiment a bit and the ingredient quantities that gave me the best version are shown below. Damson gin is dead easy to make and a summer's end ritual for our family. I'll be making this too! 1 lb. 6-8 jam jars or 4-5 kilner jars, with new lids or rubber rings. How to make damson gin. 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