Damson jam is a big favourite in this house.  I love it and my youngest adores it too.  We are lucky enough to have a couple of damson trees in the garden and they produce well most years.  I usually make something with them before freezing some for that lovely winter treat stewed damsons.  Sometimes I will make pickled damsons, otherwise damson vodka (very popular round here for some reason) or damson jam and if I am feeling especially productive I will manage all three.  This week is the turn of the jam. It is very easy to make and very delicious to eat. The same recipe can be used for plums of any description.

This makes about 6-7 jars of varying sizes or 8 lb jars

1.5kg damsons
1.25kg granulated sugar
400ml water

Method

I can never be faffed to stone my damsons before making this jam and so I cook them whole and then scoop most of the stones out before pouring into the jars and then take the rest out when spreading on my  bread. But if you have more patience than I do then go ahead and stone the damsons/plums.

Put the prepared damsons/ plums (i.e stems removed, any over ripe ones removed, washed) into a preserving pan with the water.  Simmer for about ten minutes until the fruit is soft. It may take longer for some varieties and some may be ready sooner so keep an eye on things.

Add the sugar and stir until dissolved.  Bring to boiling point and boil rapidly until setting point is achieved.  Setting point can be tested by placing 4 saucers in the fridge before you start making the jam and then you pour a teaspoonful of the jam onto a cold saucer.  Leave to cool for a minute or so and then push the jam with your finger, if it wrinkles, it is at setting point. If it doesn’t wrinkle then boil for a few more minutes and then test again.  Otherwise use a jam thermometer and it is ready when it reaches 104.5°c.

Remove any scum that has risen to the surface. Pot into sterilised jars and cover whilst hot.

Well this isn’t a recipe but it is a photo of my supper.  Lovely bread, lovely cheese and lovely pickled damsons.  The damsons I pickled in September are now very good and combined with the walnut bread and mature cheddar made for a very good snack.

I think one of the best things to do with damsons is to keep it simple and stew them with sugar. I tend to cook them straight from frozen, they just need a little bit longer in the oven.  It’s hard to beat them when they are served with custard.  My girls love to mix the damson juice with the custard to make a vivid pink pudding.  We each save all the damson stones and then see who we are going to marry by counting them saying “Tinker, tailor, soldier, sailor, rich man, poor man, beggar man, thief’ and then we count them again to see how we are going to travel to church on the wedding day “coach, carriage, wheelbarrow, muck cart”. It’s daft but it has to be done.

It’s hard to give precise measurements here because it will depend on how tart or sweet you like your damsons.  I like mine to taste tart and then be sweetened by the custard.

Serves 4

300g (10oz) frozen damsons
5 dessertspoons demerara sugar

Put the damsons and sugar into an ovenproof bowl and bake at 180°c for 20 minutes until the damsons are soft and have begun to burst out of their skins.

Serve warm with plenty of warm custard.

Preparing the damsons

This is a great way to use up a glut of damsons, it transforms the gin or vodka into a heavenly tipple, capturing the essence of the damson.  Be warned though it is very easy to drink and very alcoholic!

For every 1 pint (570ml) damsons use 6oz (175g) sugar
gin or vodka

You will need a large screw top jar, we use the old fashioned sweet jars but you could use a large kilner jar too.

Prick the damsons with a fork or skewer and place in the jar.  It’s best to fill the jar with damsons for maximum flavour. You will need to measure them as they go in because for every pint (570ml)of damsons that you use you need to add 60z (175g) of sugar.  Fill the jar with either gin or vodka. You will need to shake the damsons gently to help the liquid seep to the bottom. Tightly fit the lid.  You now need to shake the jar daily until all of the sugar has dissolved (this can take two weeks of daily shaking). Put the jar in a dark place for six months and then decant into bottles.

Pickling damsons

We have a couple of damson trees in our garden.  Last year a late frost damaged the blossom and there was not a damson to be seen. This year the trees have been loaded. We have frozen some ready for making stewed damsons this winter, I have made damson jam and damson vodka and pickled damsons.  I was introduced to the idea of pickled damsons by my husband and I must admit that I was appalled at the very thought until I tried them!  Now I am a convert, they are absolutely delicious with cold ham, sweet with a sour tang. If you haven’t tried them they are very easy to make and really worth it.  Once tried you will be making them again and again. This is a recipe from my mother-in-law from an old pamphlet collecting local people’s favourite recipes.

Sterilise 3 x 1 lb jars by washing them thoroughly, swilling with hot water and then placing in a low oven (100°c) for 20 mins

2 lbs (900g) damsons
½ pint (275ml) malt vinegar
2 lbs (900g) dark brown sugar
1 oz (25g) ground cinnamon or a cinnamon stick
2 tsp ground cloves or 6 whole cloves

Method
Prick the damsons with a fork or several times with a skewer and put into a large jar or bowl.  Tie the spices into a muslin bag and place in a large saucepan with the sugar and vinegar and bring to the boil. Pour this mixture over the damsons and leave for 24 hours.  Turn all into a large saucepan and bring to the boil.  Boil for 3 mins.  Carefully spoon into the hot sterilised jars and cover when cold.  These are best stored for 6 weeks before tucking in and they last for ages and ages.  I have had jars for a year or more and still tasting delicious.