When the damson are ripe and need to be picked
My local tree had a very good crop, so I got busy picking.
I ended up with just over 5.5kg in a very short while. There was plenty left for anyone else if they wanted to pick them, if not the wildlife could eat well
So I took them home, sorted and de-stalked them then washed before slicing and dicing 3kg ready for jam making.
The remaining 2.5kg has been sliced and diced and frozen ready to make some more jam next weekend
So on with the boil
First kilo of 3kg of sugar goes in. I use just ordinary granulated sugar.
Nearly up to temperature. I was aiming for at least 105deg C
Make sure you get a good rolling boil
With Damson jam you notice a change of colour when you're near to the set. You can also see how much the liquid had reduced down.
Time to start putting it in jars
3kg each of damsons and sugar gave me 8 large jars and a small jar of one of my favourite jams. It's also great with sausages and makes an excellent alternative to cranberry sauce for the Christmas turkey
My local tree had a very good crop, so I got busy picking.
I ended up with just over 5.5kg in a very short while. There was plenty left for anyone else if they wanted to pick them, if not the wildlife could eat well
So I took them home, sorted and de-stalked them then washed before slicing and dicing 3kg ready for jam making.
The remaining 2.5kg has been sliced and diced and frozen ready to make some more jam next weekend
So on with the boil
First kilo of 3kg of sugar goes in. I use just ordinary granulated sugar.
Nearly up to temperature. I was aiming for at least 105deg C
Make sure you get a good rolling boil
With Damson jam you notice a change of colour when you're near to the set. You can also see how much the liquid had reduced down.
Time to start putting it in jars
3kg each of damsons and sugar gave me 8 large jars and a small jar of one of my favourite jams. It's also great with sausages and makes an excellent alternative to cranberry sauce for the Christmas turkey