Best 2 Damson Plum Jam Recipes

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Discover the delightful taste of homemade damson plum jam with our comprehensive guide to the best recipes. Whether you're a seasoned jam maker or just starting out, we offer a selection of recipes that cater to different preferences and skill levels. From traditional recipes that capture the classic taste of damson plums to unique variations that add a modern twist, our article will provide you with the inspiration and instructions to create a delicious batch of jam that will impress your family and friends.

Let's cook with our recipes!

DAMSON PLUM JAM



Damson Plum Jam image

If you are lucky enough to find them, get your hot little hands on some Damson plums. They are small and sour when fresh, but make the absolute best plum jam in the world. I have listed two different options for amounts of sugar/water in the recipe. The lower amounts will make a soft, very tart jam. That's the way I like it. With more sugar and water (keep them in proportion) you will get a more traditional jam, firmer and sweeter. I like it that way, too, I have to admit. Unfortunately, Damsons are clingstone and can't be pitted before the cooking starts. I have burnt myself quite badly a few times making this jam, while fishing out pits from the boiling pot, but this year (2004) I have figured out how to avoid that and have updated the recipe.

Provided by Jenny Sanders

Categories     Plums

Time 1h

Yield 7-8 250ml jars, 112-128 serving(s)

Number Of Ingredients 3

1 1/2 kg damson plums (2 litres)
2 -3 cups water
4 -6 cups sugar

Steps:

  • Wash and pick over the plums.
  • Combine the plums and the water.
  • Bring to a boil and cook 15 minutes, stirring constantly.
  • Allow to cool enough to handle - or completely, if you like - and fish out the pits (I put them through a food mill, and then removed the pits from the remaining pulp).
  • Return the pulp to the rest of the jam once the pits are out.
  • Meanwhile, put the jars into a canning kettle and cover with water to one inch above the tops of the jars.
  • Bring to a boil, boil 10 minutes to sterilize.
  • Return the plums to the jam kettle, and bring them back to the boil. Add the sugar to the plums, stirring to dissolve.
  • Boil to jam stage, about 20 minutes. Test for the gelling point with one of the following methods: Temperature test - Use a jelly or candy thermometer, and boil until mixture reaches the following temperatures at altitudes of: Sea level to 1,000 feet - 104°C/220°F; 1,001 feet to 2,000 feet - 103°C/218°F
  • Sheet or spoon test - Dip a cool metal spoon into the boiling jelly mixture. Raise the spoon out of the steam, about 12 inches above the pan. Turn the spoon so the liquid runs off the side. The jelly is done when the syrup forms two drops that flow together and sheet or hang off the edge of the spoon.
  • I like the"sheet" test.
  • As the jam cooks, remove any pits you may have missed.
  • Remove from the heat and stir and skim 5 minutes.
  • Pour into hot sterilized jars and seal with lids sterilized according to the manufacturers directions.
  • (Generally, boiled for 5 minutes.) Place jars of jam back in boiling water bath and boil for 5 minutes.
  • Let cool, and store when the jars have sealed.

DAMSON PLUM CARDAMOM JAM



Damson Plum Cardamom Jam image

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. Cardamom adds an unusual and subtle perfume to these preserves. Though this recipe does take some time to complete, the majority of the cooking time is hands-off. The best part? You will not need to purchase pectin from the store! Adjust the sugar content to your liking, erring on the side of less sweet, as the jam will cook down considerably.

Provided by Jamie Northern

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 7h30m

Yield 100

Number Of Ingredients 5

5 pounds fresh Damson or Damask plums
1 cup water
12 whole cardamom pods
4 cups white sugar
¼ teaspoon butter

Steps:

  • In a sink full of cool water, rinse and de-stem the plums. Place them in a thick-bottomed pan suitable for slow cooking and deep enough to allow frothing when the plums begin to boil. Add the water and cardamom pods and bring the mixture to a low boil over medium heat. Turn heat to low for a slow simmer and allow the fruit to cook down uncovered for 1 1/2 hours. Allow the plums to cool.
  • To pit the plums, strain the cooled plums with a colander, pressing the juice out with your hands and collecting it in a large bowl. Pick up the pit-and-fruit slurry in the colander by small handfuls and squeeze the plum pulp and skins gently into the bowl with the syrup, retaining the pits in the palm of your hand and then discarding them.
  • Put the plums back into the original pot with the sugar and butter. Cook at a very low simmer until the mixture begins to thicken, about 4 hours. To test for adequate development of pectin, drop a spoonful of the jam on a plate and put it in the refrigerator for a few minutes: the mixture should be soft-set and no longer syrupy.
  • Ladle the hot jam into hot, sterile jars, wipe the rims clean, place sterile lids on, and tighten the screw caps. Allow the jars to cool to room temperature and check to be sure that each jar has sealed.

Nutrition Facts : Calories 41.9 calories, Carbohydrate 10.7 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.2 g, Sodium 0.2 mg, Sugar 10.2 g

Tips:

  • Use ripe damsons: Look for damsons that are a deep purple color and slightly soft to the touch. Avoid damsons that are bruised or have blemishes.
  • Wash the damsons thoroughly: Rinse the damsons under cold water and remove any stems or leaves.
  • Prick the damsons: Use a sharp knife to prick the skin of the damsons. This will help the jam to set and prevent the damsons from bursting.
  • Use a heavy-bottomed saucepan: A heavy-bottomed saucepan will help to evenly distribute the heat and prevent the jam from burning.
  • Cook the jam slowly: Bring the jam to a boil over medium heat, then reduce the heat to low and simmer for at least 30 minutes, or until the jam has thickened.
  • Test the jam for doneness: To test the jam for doneness, place a small spoonful of jam on a chilled plate. If the jam wrinkles when you push your finger through it, it is ready.
  • Store the jam properly: Once the jam is ready, pour it into clean, sterilized jars. Seal the jars tightly and store them in a cool, dark place.

Conclusion:

Damson plum jam is a delicious and versatile condiment that can be used in a variety of ways. It can be enjoyed on toast, scones, or pancakes, or it can be used as a filling for pies and tarts. It can also be used as a glaze for grilled meats or as a dipping sauce for cheese. No matter how you choose to use it, damson plum jam is sure to be a hit.

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