Damson Jam Recipes

Steps:

• Wash your jars and lids in hot, soapy water, rinse, then place on a baking tray and put in a low oven for 10 mins or until completely dry. If you want to use rubber seals, remove the seals and cover in just-boiled water. Make sure you sterilise any funnels, ladles or spoons you're going to be using too.
• Put the fruit into a jam pan or a large, wide, heavy-based saucepan. Leave the stones in (see tip below). Add 150ml water and bring to the boil. Put a couple of saucers in the freezer. Lower the heat and simmer for 15 mins or until the fruit is soft.
• Tip in the sugar and stir over a very low heat until the sugar has completely dissolved, up to 10 mins. This step is vital - if you don't dissolve the sugar, the bottom of the pan may catch and burn. Raise the heat, bring to a full rolling boil, then rapidly boil for 10 minutes. Don't stir until the setting point of 105C is reached. If you don't have a thermometer, test the jam by spooning a little onto a cold saucer. Wait a few seconds, then push the jam with your fingertip. If it wrinkles, the jam is ready. If not, cook for a few mins more and test again, with another cold saucer. Once you have reached 105C or setting point, stir the jam thoroughly.
• Remove from the heat, skim off any excess scum, then stir a knob of butter into the surface (this helps to dissolve any remaining scum). Leave for about 15 mins so the fruit can settle - if you decant the jam too soon, all the fruit will sink to the bottom. Pour into sterilised jars, label and seal.

Steps:

• Place the damsons and water in a preserving pan; bring to the boil then simmer gently for at least 30 minutes until the fruit is really soft and the contents of the pan are well reduced (the exact time will depend on how gently you simmer the fruit - I like to do this step very slowly).
• Remove the pan from the heat, add the sugar, stirring until dissolved, then add the knob of butter; bring to the boil then boil rapidly for 6 minutes.
• Test for a set by placing a teaspoon of jam onto a very cold saucer, leaving to cool then pushing the jam with your finger to see if it wrinkles up: even if the wrinkle is only on the surface and faint, the jam really should be done (and don't forget it will set more in the jar); if the setting point hasn't been reached boil for one more minute (only) then test again using another saucer.
• While the jam is still warm, pot it into sterilised jars.

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.