Damsons?? What to do?

DawnW

jam - but if you use frozen damsons, use slightly more fruit than sugar to make up for the loss of pectin due to being frozen, and add some lemon juice (say 6 lbs fruit to 5 lbs sugar and juice of 2 lemons).

newbiemum05

I'm with Dawn, Damson Jam is yummy !

moanymoany

I adore damsons, haven't had them for years so lucky you. I love damson used for crumble and pies. Stew them and sweeten to taste. The problem can be biting on the stones so rub the cooked mix through a colander.

Have you ever made a 'betty'? Mix breadcrumbs with melted butter and put on top of the fruit and cook in the oven till crisp and serve witjh custard or cream, it is so lovely. I would say use unsalted value butter.

Bobbykins

I'm with the jam fans - although I would recommend Damson jelly - saves all the mucking about with the stones and Damsons produce a really beautiful coloured jelly absolutely packed with taste. I make it every year and give jars away to family/friends at Christmas......I'm lucky we inherited 3 damson trees when we moved to this house!:cool: :cool:

Penelope_Penguin

With them having been frozen, the flesh will come off the stones more easily than when they're fresh. You can add the flesh to muffin mix.

Will fetch a recipe.........

300g SR flour
1Tbsp baking powder
80 g demerara sugar

2 large eggs
220ml milk
100g melted butter
200g damson flesh

Measure wet and dry ingredients separately. When you're ready to put them into the oven, mix together and pour into 12 muffin cases. Bake at gas 6 for 30 mins. Eat fresh or freeze - they don't keep nearly as well as other cakes.

Penny. x

sylphraven

Thank you all sooooooo much for your ideas, all sound delicious & I'm sure both my moms & my freezer & cupboards will be well stocked with Damson filled goodies, especially as we'll probably be given some more later in the year (my grandad has a HUGE Damson tree).

I'd better go google some recipes such as for Jam etc.

Thanks again all,:T Big Hugs!

implosion07

Hi everyone. Me and my family just got back from our walk, and we spotted a wild Damson tree with a TON of fruit! We brought some home with us, but we don't have any good recipes for Damon Jam/Jelly/Cheese/anything else. We know how to make Damson Gin, but we still have a bottle left from last year's crop!

Anyone know what we can do with this bountiful (and free! :money:) harvest? The fruit is rather sour, but we don't like our Jams and desserts too sweet! Thanks in advance! :A

Bobbykins

Damson Jelly
Wash fruit. Put in a big pan and add enough water to just cover the fruit. Bring to boil then simmer slowly for about 1 hour until fruit is really soft and pulpy.

Suspend a jelly bag over a bowl. Tip the contents of the pan into the jelly bag and leave to drip overnight. DON'T squeeze the bag!

In the morning, tip the stuff in the jelly bag away and measure how much juice you have in the bowl.

Put into a pan and add 1 pound of sugar for every pint of juice.

Heat slowly, stirring, until the sugar has dissolved then bring to boil and boil hard for about 10 minutes. Test for a set and then pot into sterilised jars.

Lovely!

janetmw

We are up to 70lbs from our damson tree.

I can now make damson jam for England!

2.5kgs Damsons
900ml water
3kgs sugar
knob of butter

In a large pan (preferably a maslin/jam pan) bring damsons and water to a gentle simmer. Simmer for approx 30 mins until the fruit is very soft and pulpy. When the fruit starts break down I start fishing for stones. Using a slotted spoon allows the juice and pulp to drain back into the pan.

When fruit is cooked, turn off heat and stir in the sugar until it is totally dissolved. Bring to boil and boil rapidly for 10 minutes before turning off the heat and testing for a set. A small spoonful on a cold plate in the fridge should wrinkle when pushed with a finger. If not setting, return to the heat and boil for another couple of minutes before testing again. Repeat until set achieved.

Pot jam into warm sterilised jars and seal with lid while still hot.

The above quantities should make around 5kgs (10 - 11 lbs) of jam.

I have made 5 batches so far!

HTH

Janet

adsk

As well as making jam/jelly it's nice to stew the damsons with a little sugar and freeze them - they can be turned into crumbles/cobblers/fools/ice cream/use with yogurt etc later on in the year.

Some recipes here (not tried any of them however)

http://www.thewestmorlandgazette.co.uk/search/display.var.913277.0.a_feast_of_damson_recipes.php

http://www.deliaonline.com/recipes/spiced-damson-chutney,1652,RC.html

http://www.vegsoc.org/cordonvert/recipes/fruits1.html