WebNov 9, 2023 · Boil for 10-15 minutes until it thickens and passes the wrinkle test. Remove from heat, skim off any foam, and pour the hot jam into clean jars, leaving some space at the top. Let the jars cool down at room temperature; the jam will thicken as it cools. Label the jars with the date and store them in a cool, dark place.
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WebStraightaway, place a waxed disc over the surface, then seal with a lid. Wipe the jars with a warm, damp cloth. Don’t put the labels on until the jam is cold – otherwise the heat will prevent them sticking properly and they’ll fall off for sure. Store in a cool, dry and preferably dark place. Too much light is not good for storage, while
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WebMar 27, 2024 · Step 4: Cook the damsons over low heat until soft. Place the saucepan over low heat and bring the mixture to a gentle simmer. Cook, stirring occasionally, for about 30 minutes, or until the damsons are soft and pulpy. You can use a potato masher to help break down the damsons.
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WebThe true damson is small and oval, almost almond-shaped, with dark indigo-purple skin, covered in a soft bloom and bright-green, sharp-sour flesh that when cooked with sugar, produces darker, reddish-purple juice. The secret of the damson’s utter charm is that because it’s a sharp fruit its flavour is not killed by sugar, so damson jam
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WebNov 9, 2022 · Helen’s Pro Tip. If you don’t have enough time to make the jam but have a glut of fruit, just leave the fruit in the freezer until you are ready. I divide the damsons into quantities suitable for a medium saucepan: about 700g. Seal into bags and freeze. Step Two – Pour the sugar over the fruit and stir.
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WebThe fruit should also be dry, since the water content of damp fruit will dilute the pectin and the acid and render them less active. Any dusty fruit should only be wiped with damp kitchen paper, and anyway, the boiling will effectively purify the fruit. Slightly under-ripe fruit actually contains more pectin and fruit acid than over-ripe fruit
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WebSTEP 2. Put the fruit into a jam pan or a large, wide, heavy-based saucepan. Leave the stones in (see tip below). Add 150ml water and bring to the boil. Put a couple of saucers in the freezer. Lower the heat and simmer for 15 mins or until the fruit is soft. STEP 3.
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WebThis recipe captures the essence of autumn harvests, providing a timeless preserve to enjoy year-round. Damson Jam Recipe: A Brief Overview. Cultural or Historical Context. Damson jam is deeply rooted in British culinary tradition, serving as a delightful way to preserve the bounty of late summer and early autumn.
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WebStep 3: Add sugar and cook the jam. Add sugar to the damson puree in a large pot. Cook the jam over a medium heat, stirring until it starts to bubble & the sugar has dissolved. Bring to a boil. As you cook the jam more, the foam will subside a …
WebSep 23, 2017 · 2. Put the stoned fruit into a preserving pan* or a large heavy-bottomed saucepan, add your water, and bring to the boil. Keep stirring gently so the fruit doesn’t stick to the bottom of the pan.(My fruits looked rather like a chilli con carne at this stage but changed magically to a recognisable jam as they cooked).3. Lower the heat and simmer …
WebSep 13, 2022 · Instructions. Rinse the damsons with cold water. Remove the stones by cutting the damsons in half using a sharp knife, or by squeezing them out if the fruit are very ripe. Transfer the damsons to a pan set over a low to …
WebSep 22, 2023 · Wash and wipe the damsons and remove the stalks. Place them in a large wide pan with 300ml water and simmer gently until the fruit is soft. Press the damsons against the sides of the pan as they cook to help the fruit release their stones. Use a slotted spoon to remove the stones from the pan. Simmer the jam until the mixture has reduced …
WebAdd 300ml/10½fl oz of water and bring to a simmer. Cook the fruit for 20 minutes or until very soft. Pour in the sugar and cook over a medium heat, stirring frequently, until the sugar is
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WebPut the damsons into a jam pan or a large, wide, heavy-based pan. Leave the stones in (see tip below). Add 300ml of water and bring to the boil. Lower the heat and simmer for 10-15 minutes or until the fruit is soft. Tip in the sugar and stir over a very low heat for 10 minutes until the sugar has dissolved.
WebReviews (5) Step 1: Wash the fruit and put in a pan with the water. Stir until the mixture boils, cover and simmer for 15 minutes. Step 2: Add the sugar and lemon juice, mix well. Bring to a full rolling boil over the hottest heat. Step 3: Add a …
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WebIn a preserving pan with water, cook the damsons slowly for 20 minutes, turning every now and then. At the same time, cook the stones for 20 minutes in a different medium-sized pan with 20 ml of water.
WebNov 20, 2020 · First, stone the damsons with a cherry pitter. Rinse them well under a tap and drain. Place the damsons, jam sugar and water in a large saucepan or preserving pan. Slowly heat the contents, while stirring, letting the sugar slowly dissolve in the water and fruit juices. Bring to a rolling boil and maintain it for 15 minutes.