Instructions. Place damsons in a stainless steel pan and cover with the water. Boil gently until the fruit becomes soft and remove stones, ontinue to boil until the mixture is reduced by half then add the sugar. Bring to the boil rapidly for about 10 minutes or until the jam sets when tested. 2. Put the stoned fruit into a preserving pan* or a large heavy-bottomed saucepan, add your water, and bring to the boil. Keep stirring gently so the fruit doesn't stick to the bottom of the pan.(My fruits looked rather like a chilli con carne at this stage but changed magically to a recognisable jam as they cooked).3. Lower the heat and simmer for 15-18 minutes, stirring gently all the time.
Recipe easy damson jam Lisa's Notebook
With just two ingredients, no need for added pectin and an easier way to stone the fruit, this is the easiest damson jam recipe you will ever find. Servings: 30 servings (makes a generous 2 cups / 500ml in total) Author: Helen Best-Shaw. Prep Time 10 mins. Cook Time 30 mins. First, stone the damsons with a cherry pitter. Rinse them well under a tap and drain. Place the damsons, jam sugar and water in a large saucepan or preserving pan. Slowly heat the contents, while stirring, letting the sugar slowly dissolve in the water and fruit juices. Bring to a rolling boil and maintain it for 15 minutes. Instructions. Rinse the damsons with cold water. Remove the stones by cutting the damsons in half using a sharp knife, or by squeezing them out if the fruit are very ripe. Transfer the damsons to a pan set over a low to medium heat, and leave to simmer for 10 minutes. Add in your sugar and mix it gently until it has completely dissolved. Now bring your jam to the boil. Allow it to reach the set point of 105C. Allow your jam to boil for 5 minutes. Now check your set point. Once the jam has reached its set point you can place into your sterilized jars and seal the lids. Allow to cool and check the jars are.
Damson jam recipe delicious. magazine
Add 300ml/10½fl oz of water and bring to a simmer. Cook the fruit for 20 minutes or until very soft. Pour in the sugar and cook over a medium heat, stirring frequently, until the sugar is. Put the damsons in a preserving pan or large, deep pan (at least 6 litres) with 300ml water and simmer for 10-15 minutes until soft. Stir in the jam sugar and cook over a low heat, stirring frequently, until the sugar has dissolved. Bring to a rapid boil and boil for about 15 minutes, then take off the heat. To test for the setting point, spoon. Add the sugar and lemon juice, mix well. Bring to a full rolling boil over the hottest heat. Step 3: Add a small piece of butter and stir constantly. Boil hard for 1 minute. Step 4: Remove from the heat, stir in the apple pectin. Step 5: Combine the halved damsons and the water in a large, heavy bottomed saucepan or jamming pan. Set over a medium high heat and bring to the boil. Simmer for 8-10 minutes until the fruit has broken down into a puree and the mixture has turned a vibrant, jewel-like purple. Stir in the sugar until it has completely dissolved.
How to make easy damson jam recipe Lisa's Notebook
Put the damsons into a jam pan or a large, wide, heavy-based pan. Leave the stones in (see tip below). Add 300ml of water and bring to the boil. Lower the heat and simmer for 10-15 minutes or until the fruit is soft. Tip in the sugar and stir over a very low heat for 10 minutes until the sugar has dissolved. Take the pan off the heat and add the sugar, stirring gently until it's all dissolved. It can help if you warm the sugar first, by putting it in the oven for 10 minutes, or a quick run through the microwave. When the sugar has dissolved, return the pan to the heat and boil it rapidly until the setting point is reached. Take the pan off the heat.
Press the damsons against the sides of the pan as they cook to help the fruit release their stones. Use a slotted spoon to remove the stones from the pan. Simmer the jam until the mixture has reduced by about half. Add the sugar, stirring until it has dissolved. Then bring the jam to the boil and boil rapidly for about 10 minutes until the jam. Step 3: Add sugar and cook the jam. Add sugar to the damson puree in a large pot. Cook the jam over a medium heat, stirring until it starts to bubble & the sugar has dissolved. Bring to a boil. As you cook the jam more, the foam will subside a bit and larger, glossy bubbles will form.
Recipe for Damson Jam CookUK Recipes
Rinse the damson plums and remove the pits. Cut the plums into small pieces and place them in a large pot. Add the sugar and lemon juice to the pot and stir well. Place the pot over medium heat and bring the mixture to a boil. Reduce the heat to low and let the jam simmer for about 30-40 minutes, or until it thickens. Rub the stones in a sieve to extract any lingering flesh. Discard the stones but add the flesh back into the pan. Add the sugar and spices then cook gently for 10 minutes to dissolve the sugar. Remove from the heat and let the fruit and spices infuse for 1 hour, then take the spices out of the pan and discard them.
