Best 3 Damson Preserves Recipes
Looking for a delightful and versatile preserve to enhance your culinary creations? Look no further than damson preserves, a delectable treat made from the unique and flavorful damson plum. These dark blue-black fruits, known for their tartness and depth of flavor, are transformed into a luscious preserve that strikes the perfect balance between sweet and tangy. With its vibrant color, rich texture, and burst of flavor, damson preserves are a versatile addition to your pantry, ready to elevate various dishes and satisfy your sweet cravings. Whether you spread it on toast for a delightful breakfast, dollop it on pancakes or waffles for a brunch treat, or incorporate it into savory preparations like cheeseboards and charcuterie platters, damson preserves add a touch of sophistication and flavor to any occasion.
**Recipes in the article:**
1. **Classic Damson Preserves:** This timeless recipe yields a traditional and rustic damson preserve that captures the essence of this remarkable fruit. With a simple combination of damsons, sugar, and lemon juice, this preserve showcases the natural flavors of the plums, resulting in a versatile spread that complements a wide range of dishes.
2. **Spiced Damson Preserves:** Elevate your preserve with a symphony of spices in this exquisite variation. The addition of warm spices like cinnamon, nutmeg, and cloves adds a delightful depth and complexity to the preserve, creating a harmony of flavors that will tantalize your taste buds.
3. **Damson and Ginger Preserves:** Experience a vibrant and zesty twist in this damson preserve recipe. The inclusion of fresh ginger brings a refreshing burst of flavor, perfectly complementing the tartness of the damsons. This preserve is sure to add a touch of brightness to your culinary creations.
4. **Damson and Almond Preserves:** Indulge in the richness and sophistication of this damson preserve enhanced with almonds. The addition of toasted almonds adds a nutty crunch and a subtle sweetness that complements the fruit's flavors. This preserve is perfect for those who appreciate a sophisticated and elegant taste experience.
5. **Damson and Vanilla Preserves:** Discover the velvety smoothness and aromatic allure of this damson preserve infused with vanilla. The delicate flavor of vanilla beans harmonizes beautifully with the tartness of the plums, creating a preserve that is both comforting and sophisticated.
EASY STEWED DAMSON PLUMS
Steps:
- Gather the ingredients.
- Combine sugar, water, and cinnamon stick in a large pot over high heat. Boil for 3 minutes or until mixture is syrupy.
- Add plums to the syrup and bring back to a boil. Reduce heat, cover, and simmer the plums for about 10 minutes, or until quite tender.
Nutrition Facts : Calories 198 kcal, Carbohydrate 51 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 49 g, Fat 0 g, ServingSize 4 servings, UnsaturatedFat 0 g
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
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.
Tips:
- Choose ripe, unblemished damsons for the best flavor and texture.
- Remove the stones from the damsons before cooking to make the preserves easier to spread.
- Use a large saucepan or preserving pan to allow for plenty of room for the damsons to bubble and thicken.
- Stir the preserves regularly to prevent them from sticking to the bottom of the pan and burning.
- Test the preserves for doneness by dropping a small amount onto a cold plate. If it wrinkles when you push it with your finger, it is ready.
- Store the preserves in sterilized jars in a cool, dark place for up to a year.
Conclusion:
Damson preserves are a delicious and versatile way to enjoy this unique fruit. They can be spread on toast, scones, or crumpets, or used as a filling for pies, tarts, and cakes. They are also a great addition to cheeseboards and charcuterie platters. With a little time and effort, you can easily make your own damson preserves at home. So next time you have a glut of damsons, be sure to try one of these recipes. You won't be disappointed!
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