Recipe 32 Damson Jam

With a visit from my parents comes a bag full of fruit and veg goodies, some grown by themselves, other by friends and neighbours. This time, amongst the cucumbers and tomatoes, there was a bag full of damsons, a kind of plum. They are quite sharp and not the kind of fruit you would eat as a snack so I searched for something to do with them. I have a book called 'Preserving through the Year' where I found a recipe for jam and took it up as a challenge.
1.25kg plums, stoned and halved, or quartered if large
350ml water
1kg preserving or granulated sugar (I just used granulated)

1. Put the plums and water in the pan. Bring to the boil, hen reduce the heat and simmer for 25 minutes, stirring occasionally, or until the plums are soft.
2. Add the sugar, stirring until dissolved. Return to the boil, and boil for 25-30 mins or until the setting point is reached. (I put a blob on a chilled plate, left for a couple of minutes, then pushed it. When it wrinkled, it was at setting point)
3. Remove pan from heat and leave jam to settle for a few minutes. Ladle jam in jars, then seal.

Jam making isn't the fastest process and this isn't due to the cooking time but the preparation involved. Damsons are fairly small and contain stones which of course, need to be removed. This took me thirty minutes. With a brand new sharp knife.

The end result isn't strawberry jam as the label on this jar suggests, but a really tasty plummy damson jam, prefect to spread on hot toast or buttered english muffin. It is quite sweet but with an earthier after taste perfect for a breakfast treat.


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