Jam recipes please...

[buzzingtalk]

I have about 5KG of damsons, and plan to make some Jam - but online recipes vary from 1kg-2kg sugar per 2kg of fruit. What do you all recommend, also is there anything else you can do with damsons?

Also, does apple jam work? I have some frozen elderflower cordial too and was wondering if it was possible to encorporate the two in jam form? In my head it sounds lovely but I have no idea how to do it...

[rana]

I am sure apple used to be considered as a 'poor mans jam' but I made a batch last year and it was lovely. It went down well with all my friends too.

With damsons most recipes want them de-stoned. It's a bit of a faff so I don't bother. My method is to simmer the whole damsons in a little water until all of the fruit goes soft then strain the pulp through a fine mesh bag. Dissolve in a pound of sugar per pint of the strained juice and bring to the boil. Boil hard for about 20 minutes (to the setting point) then pour into sterilised jars.

[VirginVegGrower]

I am sure apple used to be considered as a 'poor mans jam' but I made a batch last year and it was lovely. It went down well with all my friends too.

With damsons most recipes want them de-stoned. It's a bit of a faff so I don't bother. My method is to simmer the whole damsons in a little water until all of the fruit goes soft then strain the pulp through a fine mesh bag. Dissolve in a pound of sugar per pint of the strained juice and bring to the boil. Boil hard for about 20 minutes (to the setting point) then pour into sterilised jars.

Try adapting OWG's recipe for plum and cardamom jelly and replace with your damsons. Just eaten mine on fresh baked scones - gorgeous stuff it is!

[valmarg]

I should have to say damson gin would be my preference.

I copied a recipe for apple ginger jam from another site:-

3lb cooking apples
1 pint water
1tsp ground ginger
2 lemons
3lbs sugar
4-8oz stem ginger

Peel, core and chop the apples. Put peel and cores into a piece of muslin, tie up and put in pan with apple pieces and water, ground ginger, grated lemon rind and juice.
Simmer over a low heat until fruit is soft. Squeeze juice from bag of peel/cores into pan. Stir in sugar and stem ginger, cook over a low heat until dissolved. Boil to setting point. Jar as usual.

It sounds quite nice, and when the Bramleys are ready, I intend to have a go at making some.

valmarg

[OverWyreGrower]

I use this recipe: Jamworld for plain damson jam... I don't stone the fruit, I wait until it's at a boil, then scoop the stones out with a slatted spoon. Takes a bit of time, but it's more fun than stoning plums!

On the link above, there are recipes for apple curd, apple jam in various forms (e.g. apple & blackcurrant) as well, I find it quite a good resource!

[northepaul]

You can ame pickled damsons, damson chutney or damson and almond jam. I make damson jam as above and remove the stones after it has boiled.
Damson and apple jam is nice too.

[chris]

I did ~ 1.25 Kg of sugar to each kilo of damsons - but, mine were a little bit too under ripe really, so extremely tart. Just before bottling it I added a good slug of whiskey to it. First you get the sweetness, then the tart then a nice kick of booze afterwards

[taff]

I have apples coming out of my ears and i liked the rhubarb and vanilla one that owg posted so much, I'm going tot ry it with just apples because i reckon it'll taste like apple custard.