Ingredients with Measurements:
- 2 pounds of damson plums, pitted and chopped
- 2 cups of granulated sugar
- 1/4 cup of lemon juice
- 1/4 teaspoon of salt
Special equipment needed:
- Large pot
- Canning jars with lids and bands
- Canning funnel
- Jar lifter
- Magnetic lid lifter
- Bubble remover tool
Step-by-step instructions:
1. In a large pot, combine the chopped damson plums, sugar, lemon juice, and salt. Stir well to combine.
2. Place the pot over medium-high heat and bring the mixture to a boil. Stir frequently to prevent burning.
3. Reduce the heat to medium-low and let the mixture simmer for about 45-60 minutes, or until it thickens and reaches the desired consistency. Stir occasionally.
4. While the jam is cooking, prepare the canning jars by washing them in hot soapy water and sterilizing them in a pot of boiling water for 10 minutes. Keep the jars hot until ready to use.
5. When the jam is ready, remove the pot from the heat and use a canning funnel to ladle the hot jam into the hot jars, leaving about 1/4 inch of headspace.
6. Use a bubble remover tool to remove any air bubbles from the jam, then wipe the rims of the jars with a clean damp cloth.
7. Place the lids and bands on the jars, tightening the bands just until fingertip-tight.
8. Process the jars in a boiling water bath for 10 minutes (adjusting for altitude if necessary).
9. Remove the jars from the water bath and let them cool on a towel-lined countertop for 24 hours.
10. Check the seals on the jars and store them in a cool, dark place for up to one year.
Time:
Preparation time: 30 minutes
Cooking time: 45-60 minutes
Total time: 1 hour 30 minutes
5. Temperature:
Medium-high heat for boiling, medium-low heat for simmering, and boiling water bath for processing.
Serving size:
This recipe makes about 4-5 half-pint jars of damson jam.
Nutritional information:
Calories: 60 per tablespoon
Fat: 0g
Carbohydrates: 15g
Protein: 0g
Sodium: 20mg
Sugar: 14g
Substitutions for ingredients:
- You can use other types of plums or stone fruits instead of damson plums.
- You can use honey or maple syrup instead of granulated sugar.
- You can use lime juice or orange juice instead of lemon juice.
Variations:
- Add a pinch of cinnamon or nutmeg for a warm spice flavor.
- Add a splash of vanilla extract for a sweet aroma.
- Add a tablespoon of grated ginger for a zesty kick.
Tips and tricks:
- Use a candy thermometer to check the temperature of the jam while cooking. It should reach 220°F for a proper set.
- Stir the jam frequently to prevent burning and sticking to the bottom of the pot.
- Use a jar lifter to handle the hot jars during canning.
- Label the jars with the date and type of jam for easy identification.
Storage instructions:
Store the jars of damson jam in a cool, dark place for up to one year. Once opened, store in the refrigerator for up to one month.
Reheating instructions:
To reheat the jam, simply spoon out the desired amount and microwave for a few seconds or heat in a small saucepan over low heat until warm.
Presentation ideas:
Serve the damson jam on toast, scones, or biscuits. You can also use it as a topping for ice cream or yogurt.
Garnishes:
Garnish the jam with a sprig of fresh mint or a slice of lemon for a pop of color.
Pairings:
Pair the damson jam with a cup of tea or coffee for a cozy morning treat.
Suggested side dishes:
Serve the damson jam with a side of buttered toast or a warm croissant.
Troubleshooting advice:
- If the jam is too runny, continue cooking it until it thickens to the desired consistency.
- If the jam is too thick, add a splash of water or lemon juice to thin it out.
Food safety advice:
- Always use clean and sterilized canning jars to prevent contamination.
- Follow proper canning procedures to ensure the jars are sealed and safe to eat.
Food history:
Damson plums are a type of small, tart plum that originated in the Middle East and were brought to Europe by the Romans. They were popular in medieval times for making jams, jellies, and liqueurs.
Flavor profiles:
Damson jam has a sweet and tangy flavor with a hint of tartness. It has a thick and spreadable texture that pairs well with bread and pastries.
Serving suggestions:
Serve the damson jam as a breakfast or dessert topping, or use it as a glaze for roasted meats.
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Region: British