Author Topic: Damson jam  (Read 1695 times)

alan

Damson jam
« on: September 10, 2009, 11:41:06 am »
by the bucket load is  what Marj is cooking atm.
The jam kettle really should be called a jam bin.Tis huge.I don't think we will need to buy jam for a year or more ;D

border-rider

Re: Damson jam
« Reply #1 on: September 10, 2009, 11:50:13 am »
On the plan for this w/e

We have a tree laden with ripe fruit :)

Re: Damson jam
« Reply #2 on: September 12, 2009, 05:46:15 pm »
On the plan for this w/e

We have a tree laden with ripe fruit :)

Damson chutney is good but damson gin even better

border-rider

Re: Damson jam
« Reply #3 on: September 12, 2009, 05:49:55 pm »
I just staggered back in with pounds and pounds and pounds of ripe damsons :)

Mrs MV is muttering about damson vodka...



Re: Damson jam
« Reply #4 on: September 12, 2009, 05:56:05 pm »
I just staggered back in with pounds and pounds and pounds of ripe damsons :)

Mrs MV is muttering about damson vodka...




Sound good, should be just right for Christmas

border-rider

Re: Damson jam
« Reply #5 on: September 16, 2009, 06:32:00 pm »
Hmm


That's another 30 lbs or so I just picked.

Anyone got any interesting recipes for damsons ?  ???

Re: Damson jam
« Reply #6 on: September 16, 2009, 06:40:11 pm »
They freeze ok, plenty of pies and crumbles over winter

border-rider

Re: Damson jam
« Reply #7 on: September 16, 2009, 06:49:01 pm »
They freeze ok, plenty of pies and crumbles over winter

We've got about 30 lbs in the freezer :)

Good job we like them.

Re: Damson jam
« Reply #8 on: September 16, 2009, 06:55:57 pm »
I made damson cheese, but after I had a good wash it's stopped happening.
Hai thank you very much.

Seriously, I made damson cheese (i.e. a cloudy jelly with juice and sieved fruit pulp) - some recipes suggest adding a spot of all spice for flavour, and I wish I had because my damsons clearly weren't ripe enough.  Ooh, still a bit tart in spite of all that sugar.  Edible yes.  Suitable for smearing on the windowsills to ward off vampires - definitely.

q

border-rider

Re: Damson jam
« Reply #9 on: September 04, 2010, 06:42:24 pm »
We've got about 30 lbs in the freezer :)

57 lbs in the freezer this year.  The tree wasn't looking too promising  - no fruit at all high up, but there was more low down than I'd expected.  I got 95% of that without using a stepladder

Re: Damson jam
« Reply #10 on: September 04, 2010, 06:47:35 pm »
Anyone got any interesting recipes for damsons ?  ???

No.
Perhaps you could start a swap shop thread for strong yields of particular fruit and veg. We could have YACF meet ups and camping weekends where we exchange our local harvests. Your Welsh border damsons for some Somerset apples for example.

How about a damson cheesecake? Fortified with brandy.

border-rider

Re: Damson jam
« Reply #11 on: September 04, 2010, 07:13:38 pm »
No.

I knew  could rely on you :)

Quote
Your Welsh border damsons for some Somerset apples for example.

Apples we got.  I just haven't gathered them yet.  We might be in Wales, but a suspicious number of local fields seem to be growing apples for that Bulmers place over the border...

We have our own (decrepit) cider making cellar here too.  There's a pipe under the yard to take tht juice from the old barn (which has a huuuge apple press) into the cellar, which has a central drainage channel.  It's a bit manky down there these days though.

jogler

  • mojo operandi
Re: Damson jam
« Reply #12 on: September 04, 2010, 07:24:16 pm »
Apples we got.  I just haven't gathered them yet.  We might be in Wales, but a suspicious number of local fields seem to be growing apples for that Bulmers place over the border...

you sound like an Ex-pat ;D

border-rider

Re: Damson jam
« Reply #13 on: September 04, 2010, 07:31:10 pm »
Naah

I reckon we should be making our own, not selling our good afalau to the Saesnegs ;)

Re: Damson jam
« Reply #14 on: September 04, 2010, 07:41:55 pm »
Last year I made 4 gals of damson wine - turned out fine if a little tart.  Always use a recipe that specifies citric acid and grape concentrate rather than raisins and lemon juice.  You could get an open fermenting bin to ferment on the pulp, then a closed 5-gal one for airlock fermentation - all you need from Wilkos in fact.
The Kettwiesel Ripper turns his hand to upwrongs...

MercuryKev

  • Maxin' n Audaxin'
Re: Damson jam
« Reply #15 on: September 04, 2010, 08:05:01 pm »
I've been eating Damson crumble for the past week and returned today from a bike ride with my pockets bulging after stumbling across another couple of trees in a hedgerow.  Mmmm nice.