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Damson and apple jam - help please

(11 Posts)
nanapug Sat 13-Aug-11 12:41:33

Have just picked two bags of Damsons with my DGC, and have been given some cooking apples; so does any one have a recipe for Damson and apple jam, or if not could any one tell me the proportions of fruit to sugar I should use please. I know I won't need pectin as I am using cooking apples, but not sure where to go from here. Have looked on the net but can't really see any thing so hope there are some jam makers on here to advise me.

Granny23 Sat 13-Aug-11 12:57:23

I have never heard of damson and apple jam, although I have made both seperately. For damson it is the same as greengages and plums. Chop them up and stone, simmer in pan, with just enough water to cover, until like a puree. Then weigh (you need to have already weighed the empty pan). Add same weight of sugar as fruit. Bring to boil, test for set, add nut of butter to clarify, pot and cover.

Granny23 Sat 13-Aug-11 13:00:15

Sorry, that should read 'add same weight of sugar as remaining fruit+water.' It is important to weigh after boiling and stone removal.

Baggy Sat 13-Aug-11 13:10:42

Does it work to liquid measure rather than weigh? i.e. measure the pulp with a jug and add the same quantity of sugar that way?

Granny23 Sat 13-Aug-11 13:52:17

Yes Baggy, it does, but measuring with a jug means you always lose some, whereas if you weigh the pan, you do not need any utensils and therefore no wasted drips or a coating left on the jug. Every drop is precious!

Elegran Sat 13-Aug-11 14:28:02

The damson half should set well without pectin too, as jam made from any of the plum family sets without a problem.

Baggy Sat 13-Aug-11 14:42:01

Good thinking, granny23! I'm always glad of don't waste anything ideas! smile

jangly Sat 13-Aug-11 15:56:56

I think most jam is same amount of sugar as fruit.

jangly Sat 13-Aug-11 16:03:47

In my old Mrs Beeton's plum and apple is 1 and a half lbs plums, same of apples, 3 lbs sugar, three quarters pint water.

Just simmer fruit with water till tender, add warmed sugar stir till its all dissolved, then rolling boil till setting point reached. I would test on cold saucer after 10 minutes.

nanapug Sat 13-Aug-11 16:33:51

Thank you every one. That is very helpful. I have spent the day rounding up empty jam jars and will make it tomorrow with my DGC. All this is due to the fact that my DD is expecting her third baby in three weeks, and she is nesting, but delegating her nesting desires. I am gathering fruit and making jam, her DH is decorating their bedroom as we speak, and my DH is laying their new lounge floor and putting in new skirting boards........!!!

nanapug Sun 14-Aug-11 17:13:36

Jam made, and it is delicious. Always scares me when I see just how much sugar goes in. Did cut it back a bit though. Have made 17 jars and it works out at less than 25p a jar - bargain. My DGD loved decorating the labels as well.