Tag Archives: damson

Damson Jam

Damson Jam
Recipe type: Jam
Cuisine: British
  • 910g (2lb) of stoned ripe damsons
  • 910g (2lb) of sugar
  1. Clean and stone the damsons.
  2. Weigh them, then add the damsons and an equal weight of sugar to a preserving pan.
  3. Heat slowly to boiling point, stirring and making sure all the sugar dissolves.
  4. Boil hard and keep testing for setting. As soon as a sample sets, remove from the heat and pour into prepared jars.

Damson Cheese

Damson Cheese
Recipe type: Cheese
Cuisine: British
  • Damsons
  • Sugar
  1. Place the damsons in an oven proof pan.
  2. Sprinkle the damsons with a dusting of sugar.
  3. Place the pan into the oven and cook until the fruit is soft.
  4. Remove from the oven and press the fruits through a fine sieve whilst they are still warm.
  5. Measure the pulp and add 450g (1lb) of sugar for every 1.2l (2 pints) of pulp.
  6. Place the pulp and sugar into a preserving pan and boil gently for one and a half hours.
  7. The pulp will now be a 'cheese' and should be poured into molds and covered over when cold.

Damsom Jelly

Damson Jelly
Recipe type: Jelly
Cuisine: British
  • 2.5 kg (5lb 8oz) damsons
  • 1 large apple
  • Juice of one lemon
  • 700g (1½lb) sugar
  1. Roughly chop the apple, removing the peel and core.
  2. Wash the damsons to remove dirt. Discard any bruised fruit.
  3. Place the fruit in a preserving pan, add sufficient water to cover the base to a depth of about 1cm (1/2 inch).
  4. Bring to a simmer and leave to cook for 10 minutes
  5. Transfer the pan contents to a fine muslin bag and allow to drip over a container.
  6. Leave until juice stops dripping- this may take up to 12 hours so leaving it overnight is common practice.
  7. Pour the collected juice into a clean preserving pan.
  8. Add the sugar and lemon juice.
  9. Bring the juice to the boil and,without stirring, leave to boil for 10 minutes.
  10. Remove any scum from the surface whilst boiling.
  11. When setting point is reached, transfer to warmed and sterile jars, then seal well.
Keep in a dark place to retain the deep colour.