Damsons?? What to do?

Wonder_Girl

there are lots of ideas here

http://forums.moneysavingexpert.com/showthread.html?t=249865&highlight=damson

Kentishmaid_2

Make damson gin or try 'The Preserver's Year' thread.
Kentishmaid

Determined_2b_Debt_Free

I've just been given some damsons and have searched the net for recipes, I've decided to go for a damson cobbler recipe courtesy of Rick Stein. Will probably try at the weekend. I hope it's nice!!

BramleyHouse

Thanks for the ideas i think i will try some jam!!

BramleyHouse

I think I will try jam and jelly we have loads of them might give some away to friends
When are they ripe shall I start picking now??

Thanks!!

Mrs_B

Last night I was given a HUGE amount of damsons - I definitely didn't want to say "no thank you", but they've arrived just at the wrong time for me to deal with.

I have a suitably huge freezer, but am slightly confused by my research - some of which says "just freeze" and others say "half, de-stone and freeze".

At the moment, I need the least preparation possible - I'm guessing washing is necessary (if I can find enough room to dry them), but what would other people say/recommend/suggest?

Then I have to work out what to do with a similar donation of eating apples - think some of those WILL have to be prepared and frozen down.

Off to deal with 200 assorted cupcakes and muffins now!

Penelope_Penguin

Mrs_B wrote: »

I have a suitably huge freezer, but am slightly confused by my research - some of which says "just freeze" and others say "half, de-stone and freeze".

If you're able to cleanly stone a fresh damson, you deserve a medal

I rub a cloth over mine, and then freeze as they are.

squeaky

If you decide to stone them, there's a thread here:- Removing stones from Damsons

Oliver14

According to my freezing Bible (A 1970s 'how to freeze' book handed down from my mum)

it says to remove the stones as they flavour the fruit during storage (leave the skins in though). It also recommends to store in prepared syrup ' make syrup using 1/2 to 1 lb of sugar to a pint of water then allow to get cold. use approx 10 oz fruit to 6 oz syrup. Make sure fruit is covered by syrup and leave enough room for expansion on freezing.

I have never myself frozen damsons have done other fruit in that syrup. Also used this book for advice on most fruits and always been successful

splodger_seedswapper

i freeze damsons (and plums) whole - and when it comes to using them, they are easy to stone whilst still slightly frozen (not so messy)

apples can be cored and sliced and put in raw - i dip them in salted water to stop them discolouring (i believe lemon juiced water also works) but if they are picked apples and not fallers - can't you just store them in boxes?