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It's Not Magic, It's Work!

17 Sep 2014

Apple and Damson Jam

I made damson jam, it's something I've not made for years. It's the first year we've had fruit from our damson tree. Sadly we were on holiday when the fruit was at it's prime so we lost some to birds and age. In the end we had about 1.5 kg of fruit that was okay, to which we added a further 1.5 kg of cooking apples we collected from a box in the village.

I gave everything a wash and picked out the past redemption fruit, and put the cleaned damsons and roughly chopped apples in the jam pan and added 400 ml of water. I then heated the mixture and gave it a good mashing until it was all broken up and soft. Previously I've tried making jelly but the yield is dreadful, so instead I forced the mush through a collander to hold back the stones, pips and coarse material.

Next I cleaned everything up and started on the jamimg process. I added 1.5 kg of sugar, 300 ml of water and the juice of a lemon into the jam pan and heated to boiling. I then poured in my 1.5 kg of apple and damson puree, and brought quickly to the boil. I let it have a full rolling boil for about three minutes (damsons and apples have a lot of pectin and if you boil for too long you just get rubber). I then potted it up and left it to cool.

From this batch I got 9.75 jars of jam, which isn't too bad at all. It's not as clear jelly, but it tastes plenty good and it's a lot easier to make than proper whole fruit jam. When I put it in the jars it was very runny and didn't lool jam at all, this morning when I inspected it had set well, I'll find out tonight if it's over cooked!