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
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.
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Shakil Cp
[email protected]I followed the recipe exactly and the jam turned out perfectly. It's so delicious and I can't wait to share it with my friends and family.
Rasel Shekh
[email protected]This is the best damson plum jam I've ever tasted. The flavor is incredible and the texture is perfect. I highly recommend this recipe!
JAY KUSH
[email protected]I've made this jam several times now and it's always a hit. Everyone loves the flavor and the beautiful color. It's the perfect jam for spreading on toast or scones.
Aaryan Kumar
[email protected]This jam is way too sweet for my taste. I would have preferred a more tart flavor.
Brenda King
[email protected]This recipe is missing some important information. It doesn't say how much sugar to use or how long to cook the jam. I had to guess at both and the results were not good.
Amanda Firestine
[email protected]The jam didn't set properly and it ended up being more like a syrup. I'm not sure what I did wrong, but I'm disappointed with the results.
Britnie Boutwell
[email protected]I found this recipe to be a bit too complicated. There were a lot of steps and it took me a long time to make the jam. The flavor was good, but I don't think it was worth all the effort.
CHAUDHARY AAYAN
[email protected]This jam was a bit too tart for my taste, but I think that's just a matter of personal preference. Otherwise, it was very well made and I could tell that it was made with high-quality ingredients.
Emon Deb
[email protected]I followed the recipe exactly and the jam turned out perfectly. It's so delicious and I can't wait to share it with my friends and family.
Boitumelo Matabane
[email protected]This is the best damson plum jam I've ever tasted. The flavor is incredible and the texture is perfect. I highly recommend this recipe!
Juan Espinosa
[email protected]This jam is so easy to make and it tastes amazing. I love the way the damson plums give it such a unique flavor. I've been spreading it on everything from toast to pancakes to yogurt.
Wilson Kori
[email protected]I made this jam for the first time last week and it was a huge hit with my family and friends. Everyone loved the flavor and the beautiful color. I'll definitely be making it again soon.
Ogonna Joseph
[email protected]This jam is delicious! It's the perfect balance of sweet and tart. I love the way the damson plums give it such a unique flavor. I'll definitely be making this again.
Albree Vivos 25
[email protected]I've tried many damson plum jam recipes over the years, but this one is by far the best. The flavor is incredible and the texture is perfect. I highly recommend this recipe!
Daniel Chibueze
[email protected]This was my first time making damson plum jam and it turned out perfectly. The recipe was easy to follow and the jam set beautifully. The flavor is amazing - so rich and complex. I can't wait to try it on toast tomorrow morning!
Kumar Lal
[email protected]This jam is so easy to make and it tastes incredible. I've been using it on everything from toast to ice cream. It's also great as a gift.
Legendary Explicit
[email protected]I've made this jam several times now and it's always a hit. The color is beautiful and the flavor is divine. I love the way the tartness of the plums balances out the sweetness of the sugar. It's the perfect jam for spreading on toast or scones.
Ella Obi
[email protected]This damson plum jam was a delightful surprise! I had never tasted damson plums before, but the flavor was amazing - tart and sweet with a hint of bitterness. The jam was easy to make and set perfectly. I'm already thinking of all the ways I can use