Discovering the simplicity of crafting homemade damson jam is an adventure in itself. The rich, vibrant taste of damsons - a lesser-known but delicious stone fruit - comes alive when transformed into a glossy, sweet, and tangy preserve. Whether you're a seasoned jam maker or a beginner eager to preserve the taste of summer, this easy damson jam recipe promises satisfaction. Here's how you can encapsulate the essence of damsons into a jar, ready for your toast, scones, or even as a delightful gift.
Ingredients for Damson Jam
Before we delve into the recipe, gather these ingredients:
- 1 kg of fresh damsons (after being pitted, approximately 800g)
- 800g granulated sugar
- Juice of 1 lemon
Step-by-Step Guide to Making Damson Jam
Preparing the Damsons
First, pit the damsons. Here’s how:
- Use a sharp knife to cut around the damson stone, following its shape.
- Gently twist the fruit to open it and carefully remove the stone.
Creating the Jam
- Heat the Fruit: In a large, heavy-bottomed pot, combine the pitted damsons with the lemon juice. Cook over medium heat until the fruit releases its juices and begins to break down. This process can take about 15-20 minutes.
- Add the Sugar: Once the damsons have softened, add the granulated sugar. Stir until it dissolves.
- Bring to a Boil: Turn the heat up and bring the mixture to a rolling boil. Allow it to cook until it reaches the setting point (usually at 105°C/220°F). Use a thermometer or the saucer test method to check for setting.
- Skim and Test: While boiling, skim off any foam that forms on the surface. Test for setting by placing a small amount of jam on a chilled plate; if it wrinkles when you push it with your finger, it’s ready.
- Bottle the Jam: Remove from heat and let it sit for about 10 minutes to allow fruit to distribute evenly. Then, pour into sterilized jars, leaving a small gap at the top to allow for expansion during cooling.
🧺 Note: Sterilize jars by washing them in hot soapy water, then drying them in an oven at 100°C (212°F) for 15 minutes.
Notes on Making Jam
Here are some essential notes to keep in mind when making your damson jam:
- Be patient with the cooking time; different damsons can take varying amounts of time to set.
- Always use freshly picked or market damsons for the best flavor and texture.
- The lemon juice is crucial as it helps set the jam and brings out the damsons’ flavor.
That's it! With your jars sealed and your kitchen filled with the aroma of warm, spiced fruit, you've captured the essence of damsons in a jar. This damson jam is not just a condiment but a versatile ingredient that can elevate your breakfasts, desserts, and even savory dishes. Enjoy spreading this sweet and tangy delight on your toast, incorporating it into baking, or simply savoring it straight from the spoon. Remember, the beauty of homemade jam lies in its ability to preserve memories of seasonal fruits, offering a taste of summer all year round.
What are damsons and where can I find them?
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Damsons are small, oval, dark blue or purple stone fruits, somewhat similar to plums but with a unique tangy flavor. They can be found at farmers’ markets, specialty grocery stores, or you might even discover them growing wild or in your neighbor’s garden.
Can I use frozen damsons for this jam recipe?
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Yes, frozen damsons work well for jam making. Just ensure they are completely thawed and any excess liquid is drained before you start the cooking process. This helps concentrate the flavor and achieve the right consistency.
How long can I store homemade damson jam?
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When properly sealed and stored in a cool, dark place, homemade damson jam can last for up to 12 months. Always check the jars for any signs of spoilage before consuming if they’ve been stored for an extended period.
