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COOK'S NOTES ON DAMSON JAM
Damsons are high in pectin so at the end of cooking it is highly likely that the damson jam will have set / reached setting point.
This recipe was updated August 2020 when we last made this jam.
VIDEO OF HOW TO TEST IF DAMSON JAM HAS SET / REACHED SETTING POINT
WHAT SPECIAL KITCHEN EQUIPMENT FOR DAMSON JAM?
Jam jars with lids. Any type of glass jar can be used, ideally
with a lid that seals as the jam cools. Examples include jars from
cook-in sauces, chutney, shop bought jams etc.
CLICK ANY PICTURE ON THIS PAGE TO ENLARGE IT
Place two small plates in the freezer.
These will used yo place a small amount of jam on them to test if the
jam has set.
METHOD FOR DAMSON JAM
Turn the heat up to high and allow the jam mixture to boil for 10 minutes. Test to see if the jam has set / reached setting point (see video above). If the jam has not set boil for a further two minutes.
We have found that "mashing" the jam gently at this stage and then stirring well, removes any damson fruit which is still clinging to the stones.
Pot up the jam into the warm (not cold) sterilised jam containers.
As you fill the jam jars, keep an eye out for any remaining stones which should be romoved.
Don't fill the jars completely, fill to 1cm or so below the top. This allows an air pocket at the top of the jar which will contract when it cools. This seals the lid to the jar.
Seal with a cap and label. Allow the jam to cool at room temperature before using.
We turn the jars upside down then the correct way up a couple of times during cooling. This prevents the fruit / skin from settling to the top or bottom of the jar.