Damson Plum Jam
Damson Plum Jam
Steve Lister
Damsons or Damask Plums are a type of plums commonly used to make jams, jellies and sometimes gin. Its skin can be rather tart, with high acid content. That is why it is good for making jams. The flesh inside is yellowish-green. This recipe can be used with other varieties of plums too. Makes about 600 ml.
Ingredients
500 gm. Damsons (could replace with plums)
500 gm. white sugar
200 ml. hot water
60 ml. lemon juice
Instructions
Wash the damsons, remove stalks and slit with a sharp knife. There is a stone in the middle of each fruit. This cut will help it come out late.
Place damsons in a large pan with the hot water and lemon juice, bring to boil.
Keep stirring the pan and squashing the fruit until you get a thick sauce and everything is nicely broken down (should take about 15 minutes).
Add the sugar and stir in well, keep stirring and squashing (don't try to squash the stones), cook on for another 15-20 minutes, until it is getting nice and thick.
Skim off any "foam" that might appear on top.
Pour into a sterilized sieve and push through into a sterilized jug. Warning: Hot jam can burn and stick to your skin, so be very careful not to splash it.
Get all the last bits of fruity pulp through the sieve then discard the seeds and bits of skin.
Give the pulp and syrup a quick stir together in the jug
Pour into sterilised jam jars, close lids and stand the jars up-side down, until cold. This will create a vacuum seal.
Label and store.
