As promised, here is the first in the line of recipes for jams, jellies and other preserves for the end of the growing season as we prepare for the Autumn / Winter ahead.

Wild Damsons are said to be cultivated Damsons which merely ”escaped” and found their way into the wild where they adapted and changed slightly. Fortunately they have spread everywhere and are a common sight in Nature, along canals etc. It is now the time to pick them as they are ripening at this moment.

Recipe:

4 lbs (1.8 kg) damsons
over ¼ pint (200 ml) water
4 lbs (1.8 kg) sugar

Wash and wipe the damsons. Pick over to remove stalks. Put into a pan with the water and simmer gently until the fruit is soft, occasionally pressing the damsons with a potato masher to break open and release the stones.
Add the sugar, stirring until it has dissolved. Bring to the boil and boil rapidly for about 10 minutes until the jam sets when tested (Click Here to learn how to test if it’s ready). Remove the stones as they rise to the surface.
Remove the scum, Pot and seal while still hot.

1: 1.8 Kg of Wild Damsons, washed well with stems removed and placed in large pot

2: A few minutes after adding the 200ml water and boiling whilst stirring

3: While waiting for them to heat up, wash jars in warm / hot soapy water and rinse twice then place in the oven at 200 Degrees (Celsius) for 5 mins then bring it down to 100 Degrees.

4: After they become mushy, you use a potato masher to roughen up the Damsons to release the stones

5: Adding the whole 1.8kg's Sugar and stirring in

5: Adding the whole 1.8kg’s Sugar and stirring in

 6: Stir till all sugar is dissolved, scum will appear and needs skimming with any spoon of your choice

6: Stir till all sugar is dissolved, scum will appear and needs skimming with any spoon of your choice

7: Scum gone, it is your choice to remove the stones or let them stay (they are large, so can just be flicked off when you spread the jam on toast, scones etc.), it is far less effort than removing them while making the jam

7: Scum gone, it is your choice to remove the stones or let them stay (they are large, so can just be flicked off when you spread the jam on toast, scones etc.), it is far less effort than removing them while making the jam

8: This recipe made 5x Ikea Jars full of the jam (I did not remove the stones), I would say you could get between 3 and 3.5 Jars full of jam if you prefer to remove the stones / pulp. I do not know the volume of these jars but they take exactly 400 Grammes of Sugar

8: This recipe made 5x Ikea Jars full of the jam (I did not remove the stones), I would say you could get between 3 and 3.5 Jars full of jam if you prefer to remove the stones / pulp. I do not know the volume of these jars but they take exactly 400 Grammes of Sugar

For jar sterilization, your jars should have been in the oven for at least 5-10 minutes over 100 Degrees Celsius then the oven switched off, the jars remain in the oven until you take each one out individually for filling. don’t forget you cannot place them on a colder surface so please remember to place a cloth, double-folded on a safe surface.

Please check back soon, I have quite a few more recipes coming including apple, quince and chutneys etc.

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Comments
  1. […] the previous post (Click Here) on making Wild Damson Jam from foraged fruit […]

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  2. […] recipe can be made and preserved, use the same preserving techniques as with preserving Jams ( Click here for one example ) I made enough to have in one jar which went straight into the fridge so I […]

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