Damson Jam

mazza245

I am well used to jam making but I have just bought some damsons for the first time. I have made damson gin (I hope it will be OK, it's new to me!) and made some damson jam with the rest. Although it 'skinned' as usual on the plate, it just won't set in the jars. I have tipped it out of the jars again and boiled it up again and although it 'skinned' as it should, again it hasn't set! Does anyone know if you have to add extra pectin to damsons or something? If it doesn't set properly, presumably it won't keep without going mouldy. Mind you, it tastes so nice, it won't have to last very long! I don't like it not doing as it should. All other jams set beautifully very quickly, why not this one?

Thanks for anyone who can help.

thriftlady_2

I'm surprised it hasn't set because damsons are actually high in pectin Sorry can't really help except to say if it's really runny add it to plain yogurt or whipped cream for a fool.

Liney_2

Funny I made a batch yesterday and mine hasn't set either and I used the jam thermometer - its still runny

Like yours though it does taste really good, just need to eat it up really quickly then if as you say it's more likely to go off quicker.

Isn't it a shame when you put all the effort in and it turns out wrong

I have 9 jars of the stuff to use up!! lol

thriftlady_2

Maybe there's something up with the damsons this year ? Maybe they are over ripe ?

I'm glad I haven't made jam or jelly this year - I went for gin and puree for the freezer. You could freeze the runny jam in small quantities and use as a sauce.

martindow

Perhaps it's worth continuing to boil a small quantity a bit more and see if it will get to a better set. If so you could carry on boiling the rest. I've just made plum jam which has set fine but in looking for recipes on the web, several noted that different plum varieties needed different proportions of sugar.

mazza245

Thanks for your replies so far. It's a really good idea to freeze small quantities except there isn't a spare inch in our freezer and I have two tons of apples waiting to be dealt with! I think I might just try again tonight and boil it until it is almost setting in the pan! The trouble is, you get less each time but at least it's worth trying.

Debt_Free_Chick

Jam can fail to set if you boil it for too long

Could that be the problem?

millie

I made some yesterday using this recipe http://thefoody.com/mrsbpreserve/damsonjam.html I only made it with 3lb damsons to try it it has set really well in fact it is quite gluey textured but it is really nice. I was a bit worried about putting no liquid in and for boiling it so long but was foolproof.

Liney_2

My recipe was for 5lb damsons and 3lb of sugar and 1 pint of water what was yours mazza245?
WHen I checked reasons for not setting mine said it could be too much or too little sugar - which really doesn't help when I followed the recipe. My fruit was very ripe though so maybe that was what affected it?

researcher

Years ago the same happened to me - so I did reboil and it did set - so hard I couldn't get a spoon in :rotfl: .

Leave it as it is as it tastes so good, if you've sterilised the jars it won't go mouldy, just make sure you keep it in the fridge when you open a jar.

thriftlady_2

researcher wrote:

Years ago the same happened to me - so I did reboil and it did set - so hard I couldn't get a spoon in :rotfl: .

You made damson cheese

http://www.greatbritishkitchen.co.uk/recipes_result.asp?name=damsoncheese