I've been out picking again.. got a small bag of damsons (that are very sweet, better than any plums I've ever had, but about the size of a fat grape) and some small apples. I'm wondering what I should do with them now ?

My thought was make apple crumble with the apples and a damson jam ? To make jam would I use the whole damson with skin (minus the stone) or would this make it hard to digest/eat ?

Or could I use them both in one big jam/chutney ?

I need to get on with it soon or there won't be any left ! lol

Steve

Hmmm, I don't know... damson jam sounds wonderful... for me, if the fruit is so good, whilst I love chutneys, I'd go for jam to let the flavour shine through.

When I made apricot jam I left the skin on but it was so soft and thin. I don't know for plums.

And it might depend whether you're making plum jam or plum jelly. I looove jelly. If the latter, I believe the skins will contribute both pectin and colour.

I used to live near the Lyth Valley in the Lake District, UK, famous for its damsons. The only thing to make with them, IMHO, is damson gin!

I'm now torn... jam, chutney or gin ! lol

is the gin actually fermented or damsons added to normal gin ?

(ps not a fan of gin except for Mahon Gin in Menorca)

Steve

I was going to vote for jam until I saw Lapis' post!

Like sloe gin the traditional method would be to layer the cut/pierced/frozen fruit with sugar and top up with commercial gin and leave (turning it upside down regularly.) My Mother didn't like the idea of throwing away gin-sodden sloes so just used the sugar & fruit in the jar to make a syrup, and added the gin in the glass "to order."

However with damsons I can't see why you could not soak them in the sugar & gin, after a month or so strain off the liqueur to drink AND make a lethal gin-sodden damson crumble or pie!

That way you can have your pie and drink it!

P.S. I just checked my Mother's recipe book; it is 2 lbs fruit to 1 lb sugar, and sorry it should be left three months!

Three months ?.. erm... how can I say this... not sure I've got the patience...lol

although a homemade damson gin for Christmas time...?

Steve

when I was involved with a French University (I used to help grade students' vivas) whenever I was invited back to a student's house for a meal or just drinks, the father always had a bottle of something he bought from a hermit (think that was the translation!) and several bottles of fruit pickling in alcohol of some wonderful description. They used both, of course.

Best gin I have is saffron gin, every other pales into insignificance, or so it seems, quite frequently!!

Steve

Do VODKA!

I don't like gin either but as it's not a case of fermenting the fruit but simply steeping it with the spirit, vodka is just as good as gin...

I've got some strawberry voddie on the go. Literally just vodka, fresh chopped strawberries and sugar in a jar, in a dark cupboard.

Probably ready to strain, actually.

Ooh look, this just came up on my RSS feed:

http://eyedropper.co.uk/2010/09/23/damson-jam-damn-good/

Damson jam in progress.. no jars though so it will need eating up fairly quickly..oh what a shame... lol

Looked at the link, did some searching about and then made it up as I went along (as per usual).. don't have a themometer, can't check pectin levels etc so guessed at best way to get around it.. waiting for it to cool now, see what happens...

Steve

Ps if I don't post again, it went very wrong.. lol

seems to have worked way better than I expected (from a non-sweet making, no sweet toothed cook ) !

Wasn't sure what colour I would get as the skins are dark like a black grape but the majority of the flesh is a light orangey yellow... turned out a very deep red/purple and tastes like jam...!

damson jam - first ever attempt with a jam

Steve

Looks VERY professional Steve.

Next time with scones and clotted cream?

Winton

Hmmm damson plums sounds interesting, I wonder if it common in UK? Will try find seedlings or grow directly from seeds, if possible.

Rajneesh, they grow on trees, so even if they grow, they will take 5+ years before fruiting!. Common in the north of England, especially Cumbria.

Hi Rajneesh, not sure where you are living, but you really need to find a tree! If you plant the damsons you might get a crop in about five years time. Sorry!

Winton

damsons growing on the tree, these look like grapes...

damsons

Steve

well grapes used to grow up trees, because they're vines. Not far from where I live in the middle of London is a tree with a grape vine growing all over it.

Talking about grapes, I am going to have to dig up one of my grape vines. The grapes are too tart and have seeds to boot. It is a cutting from one of the oldest vines in UK, from Hampton Court Palace I believe! I will plant another fruit in it?s place, perhaps a peach, trained on this south facing wall. Any suggestions for a flavoursome peach that will grow in south of England?

Can you make jam from the grapes ?... you could sieve out any pips and sugar will sweeten it up...?

Steve

Would that not make it a jelly? I have heard of Grape Jelly but never Jam.

Winton

Yes, it will be jelly. I don't make jams and jellies too much these days, being a diabetic. If I make it, I will eat it!