Here is a really simple and relatively low-in-sugar recipe for Damson Jam. Damsons are more bitter than other plums but make great jam.
Damsons are a sub-species of plum that crop well throughout the UK, blossoming in April and fruiting between August and October. Damsons are smaller and more bitter and acidic than the likes of Greengage or Victoria plums. They might be the plum of choice for picking and eating off the tree, but they make excellent jams and are often used in desserts, wines, and liqueurs. Here is a simple seasonal recipe for Damson Jam.
Recipe for Damson Jam:
- 1 kg damsons
- ½ kg sugar
- Juice of 1 lemon
- Sterilise your jam jars.
- Remove the damson stones.
- Gently heat the damsons, sugar, and lemon juice in a pan, stirring until all the sugar has dissolved.
- Turn up the heat and boil for approximately 40 minutes, stirring occasionally. Jam is ready when it has reduced down a bit to a stickier consistency.
- Pour into jam jars, put on the lids, and leave to cool.
Anyone have a different recipe for Damson Jam? Any different ingredients or flavour twist suggestions? Anyone use Damsons in other ways. Pies? Tarts? Crumbles? Damson Gin? Damson wine?
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