Best 2 Damson Plum Jam Recipes
**Discover the Delightful World of Damson Plum Jam: A Culinary Journey Through Sweetness and Versatility**
In the realm of culinary creations, few things can rival the delectable allure of damson plum jam. This exceptional fruit preserve, crafted from the unique and flavorful damson plums, offers a symphony of tastes and aromas that transport the palate to a world of sweet indulgence. Whether you spread it on toast, savor it as a filling for pastries, or use it as a glaze for meats, damson plum jam adds a touch of elegance and sophistication to any dish.
This comprehensive guide presents a collection of carefully curated damson plum jam recipes, each offering its own distinctive twist on this classic preserve. From the traditional method that captures the fruit's natural goodness to innovative variations incorporating spices, herbs, and other fruits, these recipes provide a culinary adventure that caters to diverse tastes and preferences.
As you embark on this journey of flavor exploration, you'll discover the versatility of damson plum jam. It seamlessly complements both sweet and savory dishes, adding a burst of sweetness to desserts and a savory complexity to meats. Its vibrant color and rich texture make it a visually appealing addition to any platter, while its distinct flavor profile adds a delightful dimension to your culinary creations.
So, prepare your taste buds for an extraordinary culinary experience as you delve into the world of damson plum jam. Let these recipes guide you through a journey of flavors, transforming ordinary meals into extraordinary culinary delights.
DAMSON PLUM JAM
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.
DAMSON PLUM CARDAMOM JAM
The Damson plum makes a tart, flavorful, soft-setting jam that is a rich, deep wine-colored spread for cookies, waffles, bread, or anything else, really. Cardamom adds an unusual and subtle perfume to these preserves. Though this recipe does take some time to complete, the majority of the cooking time is hands-off. The best part? You will not need to purchase pectin from the store! Adjust the sugar content to your liking, erring on the side of less sweet, as the jam will cook down considerably.
Provided by Jamie Northern
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 7h30m
Yield 100
Number Of Ingredients 5
Steps:
- In a sink full of cool water, rinse and de-stem the plums. Place them in a thick-bottomed pan suitable for slow cooking and deep enough to allow frothing when the plums begin to boil. Add the water and cardamom pods and bring the mixture to a low boil over medium heat. Turn heat to low for a slow simmer and allow the fruit to cook down uncovered for 1 1/2 hours. Allow the plums to cool.
- To pit the plums, strain the cooled plums with a colander, pressing the juice out with your hands and collecting it in a large bowl. Pick up the pit-and-fruit slurry in the colander by small handfuls and squeeze the plum pulp and skins gently into the bowl with the syrup, retaining the pits in the palm of your hand and then discarding them.
- Put the plums back into the original pot with the sugar and butter. Cook at a very low simmer until the mixture begins to thicken, about 4 hours. To test for adequate development of pectin, drop a spoonful of the jam on a plate and put it in the refrigerator for a few minutes: the mixture should be soft-set and no longer syrupy.
- Ladle the hot jam into hot, sterile jars, wipe the rims clean, place sterile lids on, and tighten the screw caps. Allow the jars to cool to room temperature and check to be sure that each jar has sealed.
Nutrition Facts : Calories 41.9 calories, Carbohydrate 10.7 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.2 g, Sodium 0.2 mg, Sugar 10.2 g
Tips:
- Use ripe, unblemished damsons for the best flavour.
- Wearing gloves may be advisable when handling damsons, as the juice can stain your hands.
- Pricking the damsons before cooking will help to release their juices and prevent them from bursting.
- Using a preserving pan or large saucepan will help to prevent the jam from sticking and burning.
- Stir the jam frequently while it is cooking to prevent it from sticking to the bottom of the pan.
- Test the jam for set by spooning a small amount onto a cold plate. If the jam wrinkles when you push your finger through it, it is ready.
- Leave the jam to cool completely before storing it in jars.
- Sterilize the jars and lids before filling them with jam to prevent spoilage.
- Store the jam in a cool, dark place for up to a year.
Conclusion:
Damson plum jam is easy to make and a delicious way to preserve the flavour of damsons. It can be enjoyed on toast, scones, or ice cream, or used as a filling for pies and tarts. With its deep purple colour and rich, tart flavour, damson plum jam is a versatile and delicious addition to any pantry.
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