The Preserver's Year

littlesnuggy

diadeb wrote: »

I have loads of damsons for the first time (with access to more if I have time) and wanted to make jam. Is it nice as a jam? Should I add anything else to improve it? I have never tasted it!

Any other suggestions to use them?

Ooh I'd love to know this too (and how easy it is) - I have 3 damson trees in my tiny garden, and the lawn is currently completely covered in them thanks to the wind. Already dumped 2 large bucketfulls a few weeks ago and most of those on the ground will have to go, but if I can put some sort of net up and catch the rest before they get spoilt I'd love to use them.

Last year (just after we'd moved in) I tried to make damson crumble but despite using twice as much sugar as fruit, it was still disgustingly tart.

jennyo

I made damson jam this year, taking the stones out is hard work, I did it after I'd simmered them, if I get some again next year I will try a cherry stoner prior to cooking.
I just use equal weight sugar to fruit. I add enough water to just cover the damsons when I simmer them.
My damsons were very ripe, so the jam is a softer set than my plum, but yummy.

Patchwork_Quilt

I took the stones out of mine by passing the damsons through a colander with a wooden spoon after I had simmered them and before I added sugar to boil up for jam. It seemed easier than trying to fish them out of jam or doing them one by one when they were raw.

Patchwork_Quilt

Forgot to say that someone gave me two bags of windfall cooking apples today so am making puree to bottle.

Peel and core apples.
Put in a large bowl in microwave with a tiny bit of water.
Nuke until fluffy.
Add sugar to taste.
Spoon into sterilised jars.
Sterilise by the quick water bath method. Not sure of the timing as I have left my book somewhere (eek!) but am simmering for 20 minutes and hoping it will be ok.

jennyo

Patchwork_Quilt wrote: »

I took the stones out of mine by passing the damsons through a colander with a wooden spoon after I had simmered them and before I added sugar to boil up for jam. It seemed easier than trying to fish them out of jam or doing them one by one when they were raw.

that sounds a better way, I removed mine prior to adding the sugar, mostly just using my hands, and latterly a fork, but it was very messy.

dogstarheaven

:o errmm... i've neglected my stewed damsons for my 3rd batch of summer fruits cordial and it's gone a bit mouldy on the surface. i done on Monday, but from yesterday spots of mould have started to appear. Reason why I left it so long is that I was waiting upon a friend to get back to me about their windfall apples, but to no avail. Do you think I could re-heat this and start all over again, or do you think it's spoilt now? Obviously, I'll scoop out any more of the mould spots first - what do you think?

Sunnyday

dogstarheaven wrote: »

:o errmm... i've neglected my stewed damsons for my 3rd batch of summer fruits cordial and it's gone a bit mouldy on the surface. i done on Monday, but from yesterday spots of mould have started to appear. Reason why I left it so long is that I was waiting upon a friend to get back to me about their windfall apples, but to no avail. Do you think I could re-heat this and start all over again, or do you think it's spoilt now? Obviously, I'll scoop out any more of the mould spots first - what do you think?

I`m not sure whether i`d want to use them for a bottled cordial but i wouldn`t waste them.

Only thing that i can think of is to scrape off the mould and make things to freeze like crumbles or freeze the mixture in batches to make into crumbles later.

HTH

SD

blondy24

Hello all,

I am going to make spiced mango chutney and spiced cranberry chutney tomorrow (planning to get ready for seasonal events!!). I really would like to get into making chutneys/preserves. Has anyone got a good recipe for onion marmalade/chutney?

Thanks

dogstarheaven

hey sunnyday!

many thanks for your reply. i was hoping i'd get a reply saying "yes" to reheating the damsons again. oh well, at least i can still use it as for freezing. it just seems a bit of a waste for all the effort of my cleaning and squishing them in the first place. i think they must of had at least 2.5 hours of simmering as well...

poppy-glos

blondy24 wrote: »

Hello all,

I am going to make spiced mango chutney and spiced cranberry chutney tomorrow (planning to get ready for seasonal events!!). I really would like to get into making chutneys/preserves. Has anyone got a good recipe for onion marmalade/chutney?

Thanks

hi blondy24, i used this last year and it was popular , just like the flavour and texture of the bottled one on the picture (sweet and how i like it:T). Good luck