My final suggestion of things to do with Damsons, would not be making wine but, as with sloes, making Damson gin or Damson rum (using a white rum). These have to be removed, and there are two possible ways. Wash and dry the damson plums. Surrey, Warlingham Spring Foraging Course, Worcestershire, Tenbury Wells Spring Foraging Course, Warwickshire, Leamington Spa Spring Foraging Course, Herefordshire, Drovers Rest Spring Foraging Course, West Midlands, Solihull Spring Foraging Course. Clean the damsons and remove the stalks. Some people would say the best jam in the world is damson jam, and I would agree. If you press the fruit against the sides of the pan as they cook they will release their stones easier. The stones are the difficult part. Research through old plant catalogues suggests there were types available in different areas but all broadly identifiable as bullaces. Squash any damsons that haven’t quite cooked against the side of the pan then check very carefully again for any stones (sloe stones are much smaller) and discard them. In a medium sized bowl mix the flour with baking powder and ground hazelnuts. The other method of removing the damson stones from the mix is at the cooking stage. Wash your damsons and place them in a large cauldron, or jam pan, with 1.5 litres of water. Then having pushed the last bit of syrupy jam through the holes I dump the solids left in the … Voila, the best jam in the world. Then lever the stone out. Posted on August 23, 2011 by Gardens, Food & Umbria. Will always use this way in future. Stone 250g/9oz damsons and cook in 5 tbsp water with 3 tbsp brown sugar until tender. Boil it all up and stir. This is a foolproof jam that we like to make on our foraging workshops when we can get a hold of wild damsons. DAMSON STONES Damsons are clingstone fruit, with flesh that clings to the stone making them hard to remove. I mentioned that I’d made up this recipe a few weeks ago – using all those tiny and unripe damsons that aren’t worth much other effort. – pass the liquid through a succession of colanders, sieves, etc to separate juice and pulp from the stones, turning yourself and the kitchen dark pink in the process. Life is too short to remove a stone from a Damson - let the diner spit them out while eating. Wash and wipe the damsons and remove the stalks. Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on WhatsApp (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Google+ (Opens in new window), Click to share on Reddit (Opens in new window), Click to share on LinkedIn (Opens in new window). Somehow I forgot to prune my funny spindly little damson tree in the middle of the vegetable garden this year. Use a slotted spoon to remove the stones from the pan. . With its blades made of stainless steel the little device removes cleanly the stones and cuts the plums for the topping of a cake. From tree to jar - my grandmother's recipe for making damson jam. . Leave to stand a while then pot up. Cut through the middle of the Damson with a sharp knife and twist the 2 halves of the Damson apart. At this time of the year a heavily laden damson tree will bring joy to the heart of those in the know. This damson jam recipe also includes tips for removing the stones. Simmer the jam until the mixture has reduced by about half. Much better, and you strip off any clingy skin and flesh at the same time. It is much better to remove the stones beforehand, as this keeps the fruit whole and the boiling time to a minimum. Mix damsons blackberries and elderberries in equal parts for the best jam ever. The stunning amber coloured wine keeps all the flavour of the fruit with only a hint of the pectin haze found in plum wine (which is a pale imitation) and when made dry is something to behold. Skimming too fiddly. Remove the pan from the heat and test using a sugar thermometer - when a temperature of 221F is reached the jam is ready. And yes, before you say it, we know… the stones! Boil it all up and stir. If you are having real problems you can add some pectolyase as it will help to destroy the enzymes in the pectin making the The raspberries in the garden are too plentiful even to freeze, and the wild damson jam is something you wouldn’t often see in any shop. First up is treat the damsons like plums and cut the stones out before cooking, this is slow, messy and results in loosing half of the flesh. Bring to the boil and simmer for 15 minutes. While some eat and cook with the pits of peaches, cherries, apricots, and plums, others consider them inedible and toxic. There are currently 3 schools of thought regarding Damson stones 1. Most cooks then remove the stones, but others, either in order not to lose any of the pulp or because they believe the flavour is better, leave the stones in the final product. 1.3kg jam sugar. Your email address will not be published. Knob of butter . Recently made jam from bullaces and tried the stoning tactics mentioned in this article. Any left behind stones will rise to the surface and can be scooped out at the jam-making stage. Notify me of follow-up comments by email. Remove the stone and cut into small pieces. Other ideas for damsons include our damson membrillo and our Damson and Frangipane Tart . Resorted to waiting until the plums were cool enough and then went in with (clean) hands. Rich, jewel-like, and with the perfect set and with a wonderfully unique flavour that caught that wonderful balance between sweetness and acidity you should find in all good jars of homemade jam. I appreciate not … The most efficient way to stone damsons for the topping of a cake: the Leifheit plum pitter stones plums as quickly as possible. Skim the stones off as they collect on the surface. Required fields are marked *. Simmer the jam until the mixture has reduced by about half. Another way to remove the stones is to put them in a pan of water and simmer until they soften. I find a dusting of icing sugar stops the pieces from all sticking together and job done, fruit leather. One method to remove the damson stones is to put them in a pan of water and simmer until they soften. I then get my hands in to feel for any remaining. A lot of people just use a knife to cut down the length of the damson and then give it a twist. Damsons are to this day available in many varieties such as from commercial nurseries ‘wild’ damsons, bullaces and plums are almost always found in association with human habitation. It is so firm I can barely g Grind 100g/3½oz toasted hazelnuts in a food processor, … Heat gently until almost boiling then simmer for 15-20 mins until the cherries are just soft. Use a cherry/olive stoner device or similar, to punch out the stone – such as the Leifheit Freeze the damsons and defrost them – the stones may come away more readily from the squidgier fruit? First up is treat the damsons like plums and cut the stones out before cooking, this is slow, messy and results in loosing half of the flesh. Damsons take time to prepare because you have to remove the stones with a cherry pitter. Put the Damson in the stoner upright, press the handle, stone gone. There are currently 3 schools of thought regarding Damson stones 1. Your email address will not be published. I use 900g of Jam sugar to 1kg of fruit. Skim them off the cooked Damsons 3. Ingredients. Stone fruits do contain cyanide, but poisoning from ingesting a … Sloes have a very characteristic green flesh to their blue bloomed dark purple fruit, as do damsons but they are around 15-30mm in length to the sloes 10-12mm. The best way to prepare the damsons is to wash, destem and remove any bad fruit, cut them in halves and remove the stone. If it is a big batch you won’t have time to remove all the stones before it has cooked too long so I tend to start the process as soon as I have liquid, and because I value every drop of damson jam I then use a teaspoon to get the stones off the scoop leaving all the flesh behind. Cut through the middle of the Damson with a sharp knife and twist the 2 halves of the Damson apart. Now remove from heat and strain the fruit and jucie through a large holed colander. Always put a note on the label, WATCH OUT FOR STONES, as you can never be sure to remove them all. This can take some time, but finally when no more stones are forthcoming, get a rolling boil for around 10 minutes. Use a slotted spoon to remove the stones from the pan. This will make removing the stones a lot easier. Last weekend I made a frankly delicious batch of jam. Test for a set using the plate in the freezer technique (put a drop of the liquid on the cold plate and if it sets the jam is ready) and put it in your sterilised jars. The easiest way is to spread out the cooked damsons and feel over them removing any stones as you go. Crack the reserved cherry stones and tie in a small piece of muslin then add to the pan. Halve the damsons and remove the stones. These have to be removed, and there are two possible ways. As well as tasting delicious, damson jam really is a beautiful colour so it seemed like the best way to use them. Set aside. An alternative method is to freeze the damsons. The stones will come away a lot easier. When I defrost I then pick the stones out pop them into a muslin bag and bring to temperature add the sugar and then remove the stones and squeeze the surplus off. I appreciate not the usual method, however if the holes are large eneough you get all of the pulp and the juice just none of the stones or the skin. Then I proceed with the sugar in for the jam. Page 1 of 1: I have overboiled the damson jam this year. Because damson stones may be difficult and time-consuming to separate from the flesh, preserves, such as jam or fruit butter, are often made from whole fruit. 2. Squash the damsons against the side of the pan to remove the stones. Your email address will not be published. Worth a try: • Damson chilli jam that uses the tail-end of the crop. Until 1/2 hour ago I was a member of school 3. Rinse your Damsons and place your Damsons in a large pot with sufficient water to cover the bottom of the pan, ( the more water the less flavoursome) gently cook until the fruit is softened and the stones are rising to the top. Next up was the jam. It remained a favourite with the stones being found in Anglo-Saxon archaeological sites. They do not deteriorate and … Damsons are in abundance this year, they were out early and still on the trees. If you ever find a slightly thorny oversized sloe bush then you likely have a bullace. Place them in a large wide pan with the water and simmer gently until the fruit is soft. I’ll be making it every year now. When making Damson Jam or jam of any kind you need to know the weight of the fruit to calculate the amount of sugar. This will make it a lot easier. Place a couple of small plates in the freezer to test the set of the jam before you start, and sterilise a couple of jam jars. You can use an olive stoner but 2 out of 3 stones wont pass through the hole so that’s not much help, and I haven’t come across a damson stoner (but maybe modifying the olive stoner might work?). For something portable I suggest damson fruit leather. This removes all of the solids such as the skins and any remaining stones (there will be some stones despite your best efforts). I stew the damsons in just a small amount of water, then when they are soft, most stones rise to the surface and can be grabbed with plastic-gloved hands. Periodically test to see if it has set and when done take it out and roll it into sausages and cut it into short lengths. As the whole purple vat liquefies the stones should start coming to the surface, certainly once it starts to boil. 2… I must say that damson ice cream was THE best idea I’ve ever followed! 900g damsons, stalks removed. Skim off and discard. It has a lovely strong dark-fruit flavour. Some botanists regard all of the plums, damsons, bullaces, and greengages as hybrids of the humble sloe, others suggest they are cross breeds with the yellow cherry plum. It has been popular here: 2lb 4 oz small unripe damsons – stones in. We use the simple recipe of 4 lbs of damsons to 4 lbs of sugar and a 1/4 pint of water. Mix the sugar, vanilla sugar and cinnamon in a small bowl, and evenly sprinkle nearly half of this mixture onto the damson-topped cake. Remove stones, using your choice of the following: – keep pan at the gentlest of simmers and remove the stones with a slotted spoon as they float to the surface. 3. 2. If you have picked them yourself double check of any holes or blemishes and remove the debris and stalks etc. Separate two eggs and let the egg whites chill in the fridge. These hybrids fall between damsons and sloes and are thought to be another man-made cultivar. A chewy piece of damson goodness. 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