Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Eddie Spud on April 06, 2007, 22:23
-
Hi Folks.
I have two Damson trees in my garden. A couple of years back my Wife made superb Damson pies (and Damson/Apple pies with the help of my neighbours apple tree). But we were wondering what else we could do with our Damsons :? . OK Damson Jam - Can anyone tell us how to make this. And also Damson home made wine - is this possible ?
Are there any more recepies where we could use our Damsons. Hopefully all you experts :shock: can suggest something different.
(Please note - Damson sandwiches are out - Tried it, didn't like it) :(
-
Damson gin or vodka is rather good.
Make it the same way as sloe gin :D
-
Here you go:
http://www.stonhamaspal.co.uk/sloe.htm
-
Thanks Aunt Sally
I feel giddy already ..... :roll:
-
When making jam I put in 1lb of sugar to 1lb of fruit (apart from strawberry when I put less sugar in)....and depending on if the fruit contains a lot of pectin or not, I use the juice of a couple of lemons. I don't think damson have a lot of pectin.
Put washed and pitted fruit in a large saucepan/preserving pan with the sugar and lemon juice and bring gently to the boil. Boil quite furiously for about 15mins or so then remove from the heat to check for setting consistency. I usually put 3 or 4 saucers in the fridge to get them really cold. To check for setting:....put a small amount of jam onto a saucer, leave for about 20 secconds and gently push the jam with a finger, if the skin wrinkles slightly them the jam has reached setting point...if not continue to boil the jam for 5 minute periods and check after this time for the setting point. Pot up in sterilised jars. I sterilise mine by putting them in a low oven for about 20 mins. Hope I hav'nt missed anything out :)
-
Thanks Agapanthus
I think I'm gonna like Damson Jam :D
-
myadvice would be damson gin it is fantastic I fill a demi john with the damsons piricking them a few times first them, I add a little sugar then fill with gin. Leave to soak for at least three weeks longer if you can then decant into a bottle, it will make any party go with a swing :tongue2:
-
You could always do a damson port.
4ib damsons
4ib sugar
1 gallon of boiling water
Pour boiling water over the damsons.
leave for 10 days stirring and squeezing them each day.
then run the mixture through a jelly bag and afterwards strain twice with out squeezing(this will save a lot of time later).
add sugar to the strained liquid and stir untill it dissolves.
Add a teacup full of boling water to raise the temperture and leave to forment for 14 days.
skim and bottle
corking it very loosely.
hope this helps :D
-
I recommend Damson wine! plenty recipes on net if you Google it. i am still eating Damson jam I made back in 2005! Damson gin is great too if expensive in buying the gin so just get el cheapo gin from netto or somewhere.
-
Strongly recommend you try damson gin. We do it every year, and this year looks to be a bit of a bumper crop, despite the leaf curl mentioned elsewhere.
Talking of which, I noticed today that only some leaves are affected. Oh, and no trace of aphids or other beasties, as suggested.
Great thing about damson gin is that you can drink it neat in winter to warm you up, or with tonic and ice in the summer.
Slainte,
Scribbler.
-
I use mine for jam its the best jam in the world my fave. Never tried the gin but may do as I am partial to a G&T!!
-
I haven't had Damson Jam for a long time but it's a real memory of childhood as my Grandma used to make it - she was a keen jam maker of all kinds but the damson was especially nice.
Maybe I'll try and get hold of some this year and have a go at making it. Last year I noticed a tree at the edge of the canal towpath where I run regularly, so that might be a free source of fruit.
-
Hi there from good old Worcestershire, arguably the home of the damson. This is my very first post on this site.
Apart from damson gin, damson cheese and damson jam we always manage to pickle some. It's a painstaking process, but well worthwhile the effort. They are excellent with cold meats such as cold chicken and pork and keep for years.
Please let me know if you want the recipe.
-
Hi Tim,welcome to the site.There are a lot of damsons round here!Gin and jam for us though .
-
Damson Pickle - there are many recipies, but here's one....
Ingredients
4lb damsons
2lb sugar
4 tablespoons vinegar
8 cloves
1/4 oz cinnamon
Method
- Put the sugar and vinegar in an oven proof container.
- Stand it in a moderate oven and leave until the sugar has dissolved.
- Wipe the damsons with a cloth and prick them well with a small pronged fork.
- Add the syrup to the damsons.
- Add the spices tied in a muslin bag.
- Boil gently for 15 minutes.
- Remove the spices, squeezing as much juice as possible from the bag with a wooden spoon against the side of the container.
- Pack the damsons tightly in jars and cover with the liquor.
- Cover and seal when cold.
-
My recipe is much the same as Digger Dave's, but we boil the vinegar and pour over the damsons four times.
The theory is that the damsons tend to stay whole. Either way they are excellent with cold meat.