does anyone have any ideas for damsons plz

[bana]

Hi all, i feel a bit wastfull even writing this, but..... we have a damson tree in our garden and in the 4 years weve lived there iv'e never done anything with them
After all the work we put in at the lottie growing veg and a bit of fruit i thought it was about time i did but have no idea what to do with all the damsons ( there is loads! )
So plz could i have ideas for using them

p.s i feel i must justify my wastage by saying the birds eat them lol

[Flummery]

Damson crumble
Damson Cobbler (scone dough topping)
Damson pie
Damson Jam
Damson chutney
Damson jelly

I also use them as one of the many ingredients in an autumn jelly - (Damsons, sloes, elderberies, apples - abkers and crabs - brambles, use your imagination) sometimes with rosemary bunged in as the ingredients are cooking, sometimes with sage. They are fabulous with meat and cheese and are also a great ingredient in a good gravy.

[Alison]

I've made up some damson gin today.

[Two_Sheds]

Send them all to me so I can make damson wine

[Pumpkin Becki]

We've got Damson trees lining the path to our lottie, and have been told we can pick them. Last week OH and I collected 2.5kg, most of which became jam (slightly sharp but seriously yummy), and I hope to gather some more soon.

My Damson jam is very simple,

I used 1.2kg of whole damsons and 1 kg of caster sugar. I put the whole damsons into my jam pan and gently simmered them for about ten minutes (while my jars were sterilising in one oven and sugar warming in the other oven). By this time, the fruit has softened and the stones are starting to release. Add the warmed sugar to the pan and stir 'til dissolved. Bring the jam to the boil and keep it there for five minutes, scooping out the stones until they are all gone (I found this wastage is approx 0.2kg which means in reality you have used 1kg of sugar for 1kg of fruit).

Test for 'set' on a chilled plate. Damsons seem to have quite a high pectin level, so if you boil for much longer than five minutes it will go really solid when cooled!! Pour the jam into your sterilised jars and put the lids on straight away and voila! Damson Jam!!

[HeyWayne]

Beat it about a bit and you'll have a Damson in distress.

I'm off for a little lay down.

[mariell]

ive just picked up some damsons fromt he local red cross shop of all places
im going to attempt some damson and peach jam and damson and pear jam
so whats the rule to jam making?
1lb of sugar to a 1lb of fruit? I find this is too sweet for me so what can i adapt it to?

[Hilary B]

ive just picked up some damsons fromt he local red cross shop of all places
im going to attempt some damson and peach jam and damson and pear jam
so whats the rule to jam making?
1lb of sugar to a 1lb of fruit? I find this is too sweet for me so what can i adapt it to?

You CAN use less sugar, but you will need to boil it longer and end up with less jam (but a stronger fruit flavour). Normal recipe is 3lb fruit, 3lb sugar makes about 5lb jam. If you use 4lb fruit, 3lb sugar, you will STILL get about 5lb jam, but it will seem less sweet because there will be more of the fruit acid in it. You will also spread it thinner because the fruit flavour will be more intense.

[mariell]

mmm i just made some damson and pear jam and it is devine
i used 4 lbs of fruit and 4lbs of sugar and scooped out the skins and seeds and put it through a sieve so its like a jelly ...i love plum jam so nice

[mariell]

how do i do the damson gin

[Jardiniere]

i also froze damsons whole but pitted - some raw, some cooked.

[Jeanied]

I do the same as sloe gin roughly -
how about this recipe taken off t'internet
•1lb/454gm of washed damsons
•6 ozs/168gm of white granulated sugar
•75cl bottle of medium quality gin
•Sterilised 1 litre (at least) Le Parfait jar or wide necked bottle with stopper/cork
Prick over the damsons, put in jar add sugar and pour over gin. Shake daily until sugar dissolved and keep marauding sippers at bay (they sneak in with a straw you know) Ready by Xmas but mine was usually gone by then...

[leicestershirelass]

I can recommend damson jam and damson chutney.

Why not have a go at Damson Port, it's quite easy to make .. I've just finished stage 3 and have to say (having had a wee nip) that it tastes wonderful

4lb damsons
4lb sugar
1 gallon of boiling water

• Stage 1 - Pour boiling water over the damsons
• leave for 10 days stirring and squeezing them each day.
• Stage 2 - run the mixture through a jelly bag and afterwards strain twice with out squeezing(this will save time later).
• add sugar to the strained liquid and stir untill it dissolves.
• Add a teacup full of boling water to raise the temperture and leave to forment for 14 days. I put mine in a demi-john that I acquired via Freecycle
• Stage 3 - skim and bottle corking very loosely (one of mine exploded as cork too tight )

[wellie]

Please don't think that we're at all alcoholic (mmm... not much!) but with the glut that we had, Trousers and I made Damson Gin, Damson Brandy, and the most superb Damson Chutney, which was just divine in a cheese or cold meat sandwich....
(if I fail to return to this site and you want the chutney recipe, do feel free to PM me) X

[northepaul]

Damson recipes!!

DAMBREENA
4kg of damsons boiled and strained to make 3.5 litres of Pam Corbin’s dambeena cordial. Unlike other cordials or jellies the leftover fruit pulp can be saved to make a delicious pie filling, a hot sauce to pour over ice-cream or mixed with double cream. 4kg of fruit pulp after straining and removing the stones produced 4 jam jars of puree.

DAMSON MUFFINS

320g damsons
275g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
200g caster sugar
2 eggs
100ml sunflower oil
250ml natural yoghurt

Preheat the oven to 180C/gas mark 4.
Thoroughly wash the damsons and cut them in half to remove the stones, being sure to cut out any bad bits. Roughly chop into quarters and set aside.
Sift the flour, baking powder and bicarbonate of soda into a large mixing bowl and stir in the sugar.
Whisk together the eggs, oil and yoghurt in a separate jug. Stir this mixture into the flour until just combined. Add the damsons and stir again.
When mixed, divide between a greased 12 hole muffin tin. Bake for about 15 minutes, until the muffins spring back when pressed.
Leave to cool on a wire rack. Serve while still warm.

enjoy