Post by sunnydays on Oct 26, 2021 21:10:09 GMT
Having only lived in our house for 20 years, I have just discovered, apart from the obvious apple trees, that we had loads of wild damsons and also greengages
So I busied myself to do a bit of the Good Life and make jam. Thankfully, I learnt that these fruits do not need pectin so literally, you just need the same amount of sugar to fruit.
900g damsons, stalks removed
900g golden granulated sugar
knob of butter
Put the fruit into a jam pan or a large, wide, heavy-based saucepan. Leave the stones in. 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.
I didn't leave the stones in, but patiently scooped them out after, rather than trying to remove them before cooking.
Tip in the sugar and stir over a very low heat until the sugar has completely dissolved, up to 10 mins. This step is vital – if you don’t dissolve the sugar, the bottom of the pan may catch and burn. Raise the heat, bring to a full rolling boil, then rapidly boil for 10 minutes. Don’t stir until the setting point of 105C is reached. If you don’t have a thermometer, test the jam by spooning a little onto a cold saucer. Wait a few seconds, then push the jam with your fingertip. If it wrinkles, the jam is ready. If not, cook for a few mins more and test again, with another cold saucer. Once you have reached 105C or setting point, stir the jam thoroughly.
Remove from the heat, skim off any excess scum, then stir a knob of butter into the surface (this helps to dissolve any remaining scum). Leave for about 15 mins so the fruit can settle – if you decant the jam too soon, all the fruit will sink to the bottom. Pour into sterilised jars, label and seal.
I have given most of the jars away, but alot of pleasure was had in the picking and the cooking.
So I busied myself to do a bit of the Good Life and make jam. Thankfully, I learnt that these fruits do not need pectin so literally, you just need the same amount of sugar to fruit.
900g damsons, stalks removed
900g golden granulated sugar
knob of butter
Put the fruit into a jam pan or a large, wide, heavy-based saucepan. Leave the stones in. 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.
I didn't leave the stones in, but patiently scooped them out after, rather than trying to remove them before cooking.
Tip in the sugar and stir over a very low heat until the sugar has completely dissolved, up to 10 mins. This step is vital – if you don’t dissolve the sugar, the bottom of the pan may catch and burn. Raise the heat, bring to a full rolling boil, then rapidly boil for 10 minutes. Don’t stir until the setting point of 105C is reached. If you don’t have a thermometer, test the jam by spooning a little onto a cold saucer. Wait a few seconds, then push the jam with your fingertip. If it wrinkles, the jam is ready. If not, cook for a few mins more and test again, with another cold saucer. Once you have reached 105C or setting point, stir the jam thoroughly.
Remove from the heat, skim off any excess scum, then stir a knob of butter into the surface (this helps to dissolve any remaining scum). Leave for about 15 mins so the fruit can settle – if you decant the jam too soon, all the fruit will sink to the bottom. Pour into sterilised jars, label and seal.
I have given most of the jars away, but alot of pleasure was had in the picking and the cooking.
....so haven't made any since.
hope we are all enjoying a brill weekend, will catch up later xx
who is going through the mill at the mo, wishing you a very speedy recovery Trisha big luv 
storm brewing, must get me cauldron out 
