These have to be removed, and there are two possible ways. 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. 900g golden granulated sugar. Because damson stones may be difficult and time-consuming to separate from the flesh, preserves, such as jam or fruit butter, are often made from whole fruit. Use a cherry/olive stoner device or similar, to punch out the stone – such as the Leifheit Freeze the damsons and defrost them – the stones may come away more readily from the squidgier fruit? Other ideas for damsons include our damson membrillo and our Damson and Frangipane Tart . You don't need any special ingredients, or special utensils. N.B: It’s worth going the extra mile and doing this because the stones could easily crack a tooth if you accidentally bit down on one. I once counted the stones from a kilo of damsons, there were over 100, picking out those by hand is … Use a slotted spoon to remove the stones from the pan. From tree to jar - my grandmother's recipe for making damson jam. These hybrids fall between damsons and sloes and are thought to be another man-made cultivar. Add 2.5kg of sugar while stirring and turn the heat up a little to ensure a rolling boil for 20 minutes, or until it looks like all the stones have risen to … Voila, the best jam in the world. Damsons were introduced by the Romans (like nettles and ground elder) and the origins of their name gives a hint to their aged lineage – ‘the plum of damascus’. Wash and dry the damson plums. We use the simple recipe of 4 lbs of damsons to 4 lbs of sugar and a 1/4 pint of water. As well as tasting delicious, damson jam really is a beautiful colour so it seemed like the best way to use them. I find a dusting of icing sugar stops the pieces from all sticking together and job done, fruit leather. Ingredients. The stunning amber coloured wine keeps all the flavour of the fruit with only a hint of the pectin haze found in plum wine (which is a pale imitation) and when made dry is something to behold. The best way to prepare the damsons is to wash, destem and remove any bad fruit, cut them in halves and remove the stone. Remove the muslin bag, squeezing any juice back into the pan. Damsons are to this day available in many varieties such as from commercial nurseries ‘wild’ damsons, bullaces and plums are almost always found in association with human habitation. Somehow I forgot to prune my funny spindly little damson tree in the middle of the vegetable garden this year. Fruit leathers are really just a set jam i.e process your damsons as for jam to the point prior to bottling, then strain the liquid through a jelly bag or muslin cloth. It has a lovely strong dark-fruit flavour. Some botanists regard all of the plums, damsons, bullaces, and greengages as hybrids of the humble sloe, others suggest they are cross breeds with the yellow cherry plum. Wash your jars and lids in hot, soapy water, rinse, then place on a baking tray and put in a oven at low temperature for 10 mins or until completely dry. It does take more effort than strawberry or raspberry, but every seconds effort is worth it. I saved the removal of the stones for after the jam was made and although it is still quite time consuming, it is probably the easiest method. This can take some time, but finally when no more stones are forthcoming, get a rolling boil for around 10 minutes. Required fields are marked *. Put into a pan with the water and simmer gently until the fruit is soft, occasionally pressing the damsons against the sides of the pan to break open and release the stones. The trouble is that means making less jam, a dilemma as wine does require a lot of damsons, 1.4kg for every 5l of wine. It has been popular here: 2lb 4 oz small unripe damsons – stones in. It has a lovely strong dark-fruit flavour. – pass the liquid through a succession of colanders, sieves, etc to separate juice and pulp from the stones, turning yourself and the kitchen dark pink in the process. Remove stones, using your choice of the following: – keep pan at the gentlest of simmers and remove the stones with a slotted spoon as they float to the surface. If you press the fruit against the sides of the pan as they cook they will release their stones easier. Clean the damsons and remove the stalks. Notify me of follow-up comments by email. Bring to the boil and simmer for 15 minutes. We use the simple recipe of 4 lbs of damsons to 4 lbs of sugar and a 1/4 pint of water. An alternative method is to freeze the damsons. Now remove from heat and strain the fruit and jucie through a large holed colander. As well as tasting delicious, damson jam really is a beautiful colour so it seemed like the best way to use them. Place in a large wide pan with the water and simmer gently until the fruit is soft. When thawed, the stone will come away a lot easier – just use a knife to cut down the length of the damson and then give it a twist. The raspberries in the garden are too plentiful even to freeze, and the wild damson jam is something you wouldn’t often see in any shop. First up is treat the damsons like plums and cut the stones out before cooking, this is slow, messy and results in loosing half of the flesh. Combine the halved damsons and the … I saved the removal of the stones for after the jam was made and although it is still quite time consuming, it is probably the easiest method. The most efficient way to stone damsons for the topping of a cake: the Leifheit plum pitter stones plums as quickly as possible. You can use an olive stoner but 2 out of 3 stones wont pass through the hole so that’s not much help, and I haven’t come across a damson stoner (but maybe modifying the olive stoner might work?). I must say that damson ice cream was THE best idea I’ve ever followed! The broad process is the same as most jams, equal amounts of damsons and sugar, then heat in a big pan, but here comes the crux, the stones. Remove the stone and cut into small pieces. Mix the damsons and the sugar and heat, slowly at first to melt the sugar without burning. Recently made jam from bullaces and tried the stoning tactics mentioned in this article. Then I proceed with the sugar in for the jam. For a final suggestion of things to do with damsons is to make wine, damson wine. Mix with the plum jam and set aside. Skim the stones … Boil rapidly, stirring frequently, for about 10-15 minutes. These have to be the most rocking of fruit with their ‘Deep Purple’ colour and perfect blend of fruitiness and tartness. Your email address will not be published. Then having pushed the last bit of syrupy jam through the holes I dump the solids left in the … Posted on August 23, 2011 by Gardens, Food & Umbria. Much better, and you strip off any clingy skin and flesh at the same time. Your email address will not be published. I then get my hands in to feel for any remaining. Damsons, like plums, have a stone. Damsons take time to prepare because you have to remove the stones with a cherry pitter. Using a slotted spoon remove the stones from the jam and then pour into warmed, sterilised jars. First up is treat the damsons like plums and cut the stones out before cooking, this is slow, messy and results in loosing half of the flesh. Until 1/2 hour ago I was a member of school 3. You could also freeze the damsons. Use a wire spaghetti basket inside the jam pan – it holds the fruit when cooking and only the stones stay in the basket. If you have picked them yourself double check of any holes or blemishes and remove the debris and stalks etc. I’ll be making it every year now. Cut through the middle of the Damson with a sharp knife and twist the 2 halves of the Damson apart. Cut through the middle of the Damson with a sharp knife and twist the 2 halves of the Damson apart. Mix the sugar, vanilla sugar and cinnamon in a small bowl, and evenly sprinkle nearly half of this mixture onto the damson-topped cake. If you are using a knife to remove your stones remove them now if not go to the next stage. For our damson and plum jam recipe you will need:-1kg Damsons; 2.2kg Plums; 1 Pint Of Water; 1kg Sugar; A Large Maslin or Jam Pan ; Firstly wash the fruit and remove all remaining stalks and leaves. Cut the damsons in half and remove the stones. It is much better to remove the stones beforehand, as this keeps the fruit whole and the boiling time to a minimum. Until 1/2 hour ago I was a member of school 3. Resorted to waiting until the plums were cool enough and then went in with (clean) hands. PREP: 10 MINS, COOK: 50 MINS, MAKES 4 JARS. The easiest way is to spread out the cooked damsons and feel over them removing any stones as you go. The stones will come away a lot easier. Test by placing a teaspoonful onto a cold plate, place back in the fridge, check after a few minutes – if set it will wrinkle when you draw you finger down it. Crack the reserved cherry stones and tie in a small piece of muslin then add to the pan. It is perfect for beginners because it will set without fail. Damsons are in abundance this year, they were out early and still on the trees. If it has not set continue to boil – you may at this point add a the juice of your lemon , this will help it to set. Damson Jam I love but I dont like the stones in it and I dont have time to take all of the stones out when I am making Damson Jam, so what to do . Test for a set using the plate in the freezer technique (put a drop of the liquid on the cold plate and if it sets the jam is ready) and put it in your sterilised jars. Spread it out until it forms a layer 1-3mm thick and either place it in an oven on its lowest heat setting with the door slightly open or overnight, or better still in a dehydrator. Basically I cook the damsons stones-in and then slop the hot jam through a colander when it’s ready. When making Damson Jam or jam of any kind you need to know the weight of the fruit to calculate the amount of sugar. You can use an olive stoner but 2 out of 3 stones wont pass through the hole so that’s not much help, and I haven’t come across a damson stoner … Life is too short to remove a stone from a Damson - let the diner spit them out while eating. I was promised a big bag of Damsons … Using your Maslin pan if you have one or a really large saucepan place your fruit and your water into your pan. Now use an implement like a wire skimmer to trawl through the liquid lifting out masses of stones and discarding them. Press the damsons against the sides of the pan as they cook to help the fruit release their stones. https://www.allotment-garden.org/recipe/143/damson-jam-recipe I stew the fruit first, and then with clean hands rummage through the fruit to find and remove the stones. Heat gently until almost boiling then simmer for 15-20 mins until the cherries are just soft. This will make removing the stones a lot easier. Any left behind stones will rise to the surface and can be scooped out at the jam-making stage. Recipe for Damson jam. However damson wine is probably the best country wine, a wine reserved for the most esteemed of visitors, so esteemed in fact they haven’t turned up in my house yet! Next up was the jam. Will always use this way in future. Skim them off the cooked Damsons 3. . Remove from the heat and leave to cool for 15 minutes. This will need to be removed before making wine as the stone will introduce far too much bitterness. At this time of the year a heavily laden damson tree will bring joy to the heart of those in the know. A lot of people just use a knife to cut down the length of the damson and then give it a twist. Page 1 of 1: I have overboiled the damson jam this year. Boil it all up and stir. 900g damsons, stalks removed. Then lever the stone out. 2kg of Damsons; 1.8 kg of Jam Sugar; Juice of Lemon; Place 3 plates in the fridge; Rinse your Damsons and place your Damsons in a large pot with sufficient water to cover the bottom of the pan, ( the more water the less flavoursome) gently cook until the fruit is softened and the stones are rising to the top. Then lever the stone out. Rinse your Damsons and place your Damsons in a large pot with sufficient water to cover the bottom of the pan, ( the more water the less flavoursome) gently cook until the fruit is softened and the stones are rising to the top. 2… Wash and clean your damsons. Skimming too fiddly. Ideally you want to end up with stone-free jam but it’s a good idea to give it away with a warning, just in case! Damson jam is probably the tastiest fruit jam out. And yes, before you say it, we know… the stones! Periodically test to see if it has set and when done take it out and roll it into sausages and cut it into short lengths. There are currently 3 schools of thought regarding Damson stones 1. Halve the damsons and remove the stones. While some eat and cook with the pits of peaches, cherries, apricots, and plums, others consider them inedible and toxic. A chewy piece of damson goodness. Simmer the jam until the mixture has reduced by about half. This is a fiddly process, so allow enough time for it. Comment document.getElementById("comment").setAttribute( "id", "a9b3bd695402dc0fbb8727a79d26003e" );document.getElementById("c36543d58f").setAttribute( "id", "comment" ); All content and photography © 2020 Wild Food UK. I bought a mouli from a charity shop, which is the perfect tool for removing stones. Melt the butter. There are currently 3 schools of thought regarding Damson stones 1. I appreciate not the usual method, however if the holes are large eneough you get all of the pulp and the juice just none of the stones or the skin. Stone 250g/9oz damsons and cook in 5 tbsp water with 3 tbsp brown sugar until tender. Wash the damsons, remove the stones, and use a knife to slice each one into halves or wedges. Many people have never tasted this relative of the plum, and so don’t know what they are missing. Discard the stones and place the fruit in the bowl of a food processor. Now remove from heat and strain the fruit and jucie through a large holed colander. Boil for 10 – 15 minutes until your jam starts to set – a jam thermometer is a good investment you then know that your jam is hot eneough. Skim off and discard. This damson jam recipe also includes tips for removing the stones. Damson jam. It remained a favourite with the stones being found in Anglo-Saxon archaeological sites. Put the liquid onto a flat heatproof surface, ideally a silicone baking sheet, but greaseproof paper or a non stick baking tray will work. If you don't like the idea of leaving stones in, you can cut down the length of the damson and twist, then use a knife to lever the stone out. This is a foolproof jam that we like to make on our foraging workshops when we can get a hold of wild damsons. 2. . Set aside. Skim them off the cooked Damsons 3. Add the jam sugar and stir over a gentle heat until dissolved. This removes all of the solids such as the skins and any remaining stones (there will be some stones despite your best efforts). For something portable I suggest damson fruit leather. In a medium sized bowl mix the flour with baking powder and ground hazelnuts. Squash the damsons against the side of the pan to remove the stones. 3. Required fields are marked *. Pick over to remove stalks. I appreciate not … 1.3kg jam sugar. They do not deteriorate and … Some people would say the best jam in the world is damson jam, and I would agree. Another way to remove the stones is to put them in a pan of water and simmer until they soften. One method to remove the damson stones is to put them in a pan of water and simmer until they soften. Skim the stones off as they collect on the surface. Another option is to sieve the jam … If it is a big batch you won’t have time to remove all the stones before it has cooked too long so I tend to start the process as soon as I have liquid, and because I value every drop of damson jam I then use a teaspoon to get the stones off the scoop leaving all the flesh behind. It is so firm I can barely g Once strained replace your pan on the heat and add sugar, now you need to keep stirring until all of the sugar has dissolved and gently bring to the boil. Mix damsons blackberries and elderberries in equal parts for the best jam ever. Use a slotted spoon to remove the stones from the pan. Remove the stones. Simmer the jam until the mixture has reduced by about half. Sloes have a very characteristic green flesh to their blue bloomed dark purple fruit, as do damsons but they are around 15-30mm in length to the sloes 10-12mm. Then add the 1kg of damsons to1 pint water and bring to the boil and break up the damsons with the potato masher as they become soft. Probably being too diligent about removing the stones while it was boiling. I found them slow and heavy going . 2. Lay the damsons on top of the dough, closely overlapping them like roof tiles. My final suggestion of things to do with Damsons, would not be making wine but, as with sloes, making Damson gin or Damson rum (using a white rum). The sloe is Prunus spinosa and all the rest are varieties of Prunus domestica ssp insititia (like dogs are all varieties of Canis lupus familiaris). Most cooks then remove the stones, but others, either in order not to lose any of the pulp or because they believe the flavour is better, leave the stones in the final product. Save my name, email, and website in this browser for the next time I comment. But it wasn’t until I realised that the towering branches were bent over double under the weight of fruit so that half of my veg were getting no sunlight at all that I decided to take matters in hand. 2. These have to be removed, and there are two possible ways. I mentioned that I’d made up this recipe a few weeks ago – using all those tiny and unripe damsons that aren’t worth much other effort. This will make it a lot easier. It's better than Method 3 because the Damson remains whole, it's much quicker, its foolproof, it's fantastic. As the whole purple vat liquefies the stones should start coming to the surface, certainly once it starts to boil. I started by picking over the stewed damsons in the baking tray and removing the stones. Place them in a large wide pan with the water and simmer gently until the fruit is soft. I have just made 10lb of Damson Jam and I have cooked three more 3lb amounts Damsons and bagged them up and put them in the freezer including the stones. Damson foliage is almost free from thorns unlike it’s smaller cousin, enabling pain free picking. It is also my favourite jam for its intense colour and unique flavours. Put the Damson in the stoner upright, press the handle, stone gone. Cheers! Always put a note on the label, WATCH OUT FOR STONES, as you can never be sure to remove them all. Separate two eggs and let the egg whites chill in the fridge. Directions. Your email address will not be published. Stone fruits do contain cyanide, but poisoning from ingesting a … Worth a try: • Damson chilli jam that uses the tail-end of the crop. Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on WhatsApp (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Google+ (Opens in new window), Click to share on Reddit (Opens in new window), Click to share on LinkedIn (Opens in new window). If you are having real problems you can add some pectolyase as it will help to destroy the enzymes in the pectin making the Knob of butter . Last weekend I made a frankly delicious batch of jam. The stones are the difficult part. The other method of removing the damson stones from the mix is at the cooking stage. Rich, jewel-like, and with the perfect set and with a wonderfully unique flavour that caught that wonderful balance between sweetness and acidity you should find in all good jars of homemade jam. Wash and wipe the damsons and remove the stalks. I stew the damsons in just a small amount of water, then when they are soft, most stones rise to the surface and can be grabbed with plastic-gloved hands. Research through old plant catalogues suggests there were types available in different areas but all broadly identifiable as bullaces. Squash any damsons that haven’t quite cooked against the side of the pan then check very carefully again for any stones (sloe stones are much smaller) and discard them. Damsons – the most rocking fruit. Damson jam. Your email address will not be published. Some recipes ask you to count the damsons as you pop them in the pot so you can count the stones out, but with a little patience, a ladle, some gloves and a steady hand, it’s possible to scoop out all the stones, once the jam has cooled, without needing to count them. With its blades made of stainless steel the little device removes cleanly the stones and cuts the plums for the topping of a cake. So what can we do with our damsons? Boil it all up and stir. The broad process is the same as most jams, equal amounts of damsons and sugar, then heat in a big pan, but here comes the crux, the stones. DAMSON STONES Damsons are clingstone fruit, with flesh that clings to the stone making them hard to remove. Method for Damson Jam: Wash and wipe the damsons. Damson jam is probably the tastiest fruit jam out. Over two millennia and with further breeding on the continent it has become peculiar to the British Isles, only the slightly larger damascene is found in Europe. The damsons will break up as they heat or you can help them by using a potato masher to gently squash them against the bottom of the pan. Leave to stand a while then pot up. When I defrost I then pick the stones out pop them into a muslin bag and bring to temperature add the sugar and then remove the stones and squeeze the surplus off. Remove the pan from the heat and test using a sugar thermometer - when a temperature of 221F is reached the jam is ready. If you ever find a slightly thorny oversized sloe bush then you likely have a bullace. Squash the damsons against the side of the pan to remove the stones. Grind 100g/3½oz toasted hazelnuts in a food processor, … Life is too short to remove a stone from a Damson - let the diner spit them out while eating. The prepared damsons can then either be used straight away or what I prefer to do is freeze them. I use 900g of Jam sugar to 1kg of fruit. "Hi damson lovers I make a lot of damson jam as it's my absolute favourite jam. Surrey, Warlingham Spring Foraging Course, Worcestershire, Tenbury Wells Spring Foraging Course, Warwickshire, Leamington Spa Spring Foraging Course, Herefordshire, Drovers Rest Spring Foraging Course, West Midlands, Solihull Spring Foraging Course. Wash your damsons and place them in a large cauldron, or jam pan, with 1.5 litres of water. It 's better than method 3 because the damson jam or jam pan, with 1.5 of! Too diligent about removing the stones from the pan have never tasted relative! Year now 3 tbsp brown sugar until tender remains whole, it 's my absolute favourite jam its... To 4 lbs of sugar and heat, slowly at first to melt the sugar in the! Of school 3 this will make removing the stones prepare because you to! Thought regarding damson stones 1 … next up was the best idea I ’ ever... Skimmer to trawl through the fruit against the sides of the damson apart handle, stone.! My hands in to feel for any remaining stones plums as quickly possible! 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