HennyPenny Posted October 4, 2008 Share Posted October 4, 2008 One of the mums in my class very kindly brought me in a bag full of damsons and I've just spent hours trying to turn them into jam. According to the recipe, as the fruit is cooked slowly, the stones rise to the top and you just skim them off. Well, that sounds like magic, doesn't it? In fact, what happens is that you get the mother of all backaches as you search through the pan, retrieving stones one at a time until you're absolutely certain there aren't any more...and then you find another 5 of the little blighters! To make things worse, I've never actualy tasted a damson so I have no idea if I'll even like the jam! Next time I'll say a polite thank you and pass them on to someone else! Quote Link to comment Share on other sites More sharing options...
BeckyBoo Posted October 5, 2008 Share Posted October 5, 2008 Can I just say that I had EXACTLY the same problem only a few weeks ago and posted the self same thing! I'd done an enormous pan full of the blighters, I ended up with purple hands and everything as there was no way to do it without getting your hands in there. It is very nice jam though and if you've got any left (I've got another bag full in the freezer!) then I can also recommend sweet pickled damsons, very delish and you leave the stones in! Mrs B Quote Link to comment Share on other sites More sharing options...
Lesley Posted October 5, 2008 Share Posted October 5, 2008 .....been there....done that..... Why not make jelly with them? or Damson Cheese (using the puree) - it's so much easier. I love damsons, the flavour is far superior to most plums. Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted October 5, 2008 Share Posted October 5, 2008 I was given some 2 years ago and made chutney - it is still good and we are still eating it! Easier than jam but you have to stone them first. Quote Link to comment Share on other sites More sharing options...
Christian Posted October 5, 2008 Share Posted October 5, 2008 I used a jelly bag for damson jelly and then a sieve for the jam. It still took ages getting all the stones out Damson jam is my favourite though, it really does taste good. Quote Link to comment Share on other sites More sharing options...
jackiepoppies Posted October 7, 2008 Share Posted October 7, 2008 No, no, no, nooooo..........just prick 'em with a toothpick, add sugar and brandy, seal and put in a dark cupboard. Once a week shake them. Once a month.....taste ! .......[to see if it needs more sugar ] Strain and bottle for Christmas pressies [if any left!] Jackiex Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted October 7, 2008 Share Posted October 7, 2008 Yep, that's what I'd do too Quote Link to comment Share on other sites More sharing options...
Laura007 Posted October 7, 2008 Share Posted October 7, 2008 dont turn them away!!!!! make some damson gin next time mmmmmmmmmmmmm. Quote Link to comment Share on other sites More sharing options...
jackiepoppies Posted October 7, 2008 Share Posted October 7, 2008 That was last years recipe Jackiex Quote Link to comment Share on other sites More sharing options...
chickencam Posted October 8, 2008 Share Posted October 8, 2008 My gran just used to leave the stones in when she made plum and damson jam, browk teeth all round Quote Link to comment Share on other sites More sharing options...
Richard T Posted October 9, 2008 Share Posted October 9, 2008 Next time I'll say a polite thank you and pass them on to someone else! I had my eye on them for damson wine. Just didn't have the time. Richard T (aka Mr HennyPenny) Quote Link to comment Share on other sites More sharing options...
Cate in NZ Posted October 14, 2008 Share Posted October 14, 2008 Damson vodka , so much easier than jam, and tastes gorgeous. At least that's what I used to do with all my damsons Quote Link to comment Share on other sites More sharing options...
Lindy Loo Posted October 19, 2008 Share Posted October 19, 2008 Damson vodka , so much easier than jam, and tastes gorgeous. At least that's what I used to do with all my damsons I made some Damson Gin last year which I bottled and gave to all our neighbours at Christmas. Lots of lovely comments about it (well, I know they wouldn't mention if it was rubbish would they?!) I kept a bottle for myself too and it was fabulous! Sadly we didn't have any damsons on our tree so I've missed out this year. How is Rotorua in the spring sunshine Kate? I grew up in Tauranga and a little bit of Kiwi sunshine wouldn't go amiss today! Linda Quote Link to comment Share on other sites More sharing options...
ali-s Posted October 20, 2008 Share Posted October 20, 2008 My Dad was talking to me about Damson jam at the weekend. Aparrently during the war my Gran would buy Damson Jam from the CO-OP. The jam contained wooden Dansom stones. Gran would warn all the children not to swallow the stones and not to throw them away. The wooden stones were washed and returned to the CO-OP who would send them back to the jam factory. Gran would then get her next jar of Damson jam at a slightly reduced price. Makes you wonder why the factory would put wooden sones in the jam and what on earth the jam was made from if not Dansoms, hence needing the wooden stones Quote Link to comment Share on other sites More sharing options...
