EASY STEWED DAMSON PLUMS
Steps:
- Gather the ingredients.
- Combine sugar, water, and cinnamon stick in a large pot over high heat. Boil for 3 minutes or until mixture is syrupy.
- Add plums to the syrup and bring back to a boil. Reduce heat, cover, and simmer the plums for about 10 minutes, or until quite tender.
Nutrition Facts : Calories 198 kcal, Carbohydrate 51 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 49 g, Fat 0 g, ServingSize 4 servings, UnsaturatedFat 0 g
DAMSON PLUM JAM
If you are lucky enough to find them, get your hot little hands on some Damson plums. They are small and sour when fresh, but make the absolute best plum jam in the world. I have listed two different options for amounts of sugar/water in the recipe. The lower amounts will make a soft, very tart jam. That's the way I like it. With more sugar and water (keep them in proportion) you will get a more traditional jam, firmer and sweeter. I like it that way, too, I have to admit. Unfortunately, Damsons are clingstone and can't be pitted before the cooking starts. I have burnt myself quite badly a few times making this jam, while fishing out pits from the boiling pot, but this year (2004) I have figured out how to avoid that and have updated the recipe.
Provided by Jenny Sanders
Categories Plums
Time 1h
Yield 7-8 250ml jars, 112-128 serving(s)
Number Of Ingredients 3
Steps:
- Wash and pick over the plums.
- Combine the plums and the water.
- Bring to a boil and cook 15 minutes, stirring constantly.
- Allow to cool enough to handle - or completely, if you like - and fish out the pits (I put them through a food mill, and then removed the pits from the remaining pulp).
- Return the pulp to the rest of the jam once the pits are out.
- Meanwhile, put the jars into a canning kettle and cover with water to one inch above the tops of the jars.
- Bring to a boil, boil 10 minutes to sterilize.
- Return the plums to the jam kettle, and bring them back to the boil. Add the sugar to the plums, stirring to dissolve.
- Boil to jam stage, about 20 minutes. Test for the gelling point with one of the following methods: Temperature test - Use a jelly or candy thermometer, and boil until mixture reaches the following temperatures at altitudes of: Sea level to 1,000 feet - 104°C/220°F; 1,001 feet to 2,000 feet - 103°C/218°F
- Sheet or spoon test - Dip a cool metal spoon into the boiling jelly mixture. Raise the spoon out of the steam, about 12 inches above the pan. Turn the spoon so the liquid runs off the side. The jelly is done when the syrup forms two drops that flow together and sheet or hang off the edge of the spoon.
- I like the"sheet" test.
- As the jam cooks, remove any pits you may have missed.
- Remove from the heat and stir and skim 5 minutes.
- Pour into hot sterilized jars and seal with lids sterilized according to the manufacturers directions.
- (Generally, boiled for 5 minutes.) Place jars of jam back in boiling water bath and boil for 5 minutes.
- Let cool, and store when the jars have sealed.
DAMSON TARTLETS
Provided by Oliver Rowe
Categories Milk/Cream Food Processor Mixer Dairy Egg Fruit Dessert Bake Plum Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Make pastry dough:
- Pulse flour, butter, and confectioners sugar in a food processor until it resembles coarse meal. Add egg yolks and pulse just until a dough forms.
- Transfer dough to a lightly floured surface and divide in half. Form each half into a 4-inch square (about 1 inch thick) and wrap in plastic wrap. Freeze until solid, at least 2 hours.
- Make compote while pastry freezes:
- Bring whole plums, sugar, wine, and bay leaf to a simmer in a heavy medium saucepan over medium-low heat, covered, stirring occasionally until sugar has dissolved (be careful juices don't boil over). Reduce heat to low and simmer, covered, stirring occasionally, until plums fall apart, about 30 minutes. Transfer to a bowl and chill, uncovered, until cold, then cover. Discard pits and bay leaf, then add a little confectioners sugar to taste if desired.
- Bake pastry:
- Coarsely grate pastry from one frozen square into tartlet pans, dividing it evenly. (Reserve remaining dough for another use.) Press dough flakes into tartlet pans to line bottoms and sides evenly. Prick bottoms all over with a fork, then freeze tartlets until firm, at least 1 hour.
- Preheat oven to 425°F with rack in middle.
- Put tartlets in a shallow baking pan and put in oven. Turn oven temperature down to 400°F and bake until shells are golden all over, 15 to 18 minutes.
- Transfer tartlet pans to a rack to cool completely, then remove shells from pans.
- Make cream filling:
- Put cream in a large bowl, then scrape seeds from vanilla bean into cream. Beat in sugar and zest with an electric mixer until cream just holds stiff peaks. Fold in about 2 tablespoons plum compote, then divide cream among tartlet shells. Serve topped with some of remaining compote (you will have a lot left over).
DAMSON PLUM CARDAMOM JAM
The Damson plum makes a tart, flavorful, soft-setting jam that is a rich, deep wine-colored spread for cookies, waffles, bread, or anything else, really. Cardamom adds an unusual and subtle perfume to these preserves. Though this recipe does take some time to complete, the majority of the cooking time is hands-off. The best part? You will not need to purchase pectin from the store! Adjust the sugar content to your liking, erring on the side of less sweet, as the jam will cook down considerably.
Provided by Jamie Northern
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 7h30m
Yield 100
Number Of Ingredients 5
Steps:
- In a sink full of cool water, rinse and de-stem the plums. Place them in a thick-bottomed pan suitable for slow cooking and deep enough to allow frothing when the plums begin to boil. Add the water and cardamom pods and bring the mixture to a low boil over medium heat. Turn heat to low for a slow simmer and allow the fruit to cook down uncovered for 1 1/2 hours. Allow the plums to cool.
- To pit the plums, strain the cooled plums with a colander, pressing the juice out with your hands and collecting it in a large bowl. Pick up the pit-and-fruit slurry in the colander by small handfuls and squeeze the plum pulp and skins gently into the bowl with the syrup, retaining the pits in the palm of your hand and then discarding them.
- Put the plums back into the original pot with the sugar and butter. Cook at a very low simmer until the mixture begins to thicken, about 4 hours. To test for adequate development of pectin, drop a spoonful of the jam on a plate and put it in the refrigerator for a few minutes: the mixture should be soft-set and no longer syrupy.
- Ladle the hot jam into hot, sterile jars, wipe the rims clean, place sterile lids on, and tighten the screw caps. Allow the jars to cool to room temperature and check to be sure that each jar has sealed.
Nutrition Facts : Calories 41.9 calories, Carbohydrate 10.7 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.2 g, Sodium 0.2 mg, Sugar 10.2 g
DAMSON CRUMBLE
This damson and apple crumble will go down a treat as a family dessert. The damsons will contain stones, so remember to warn people to remove them as they eat
Provided by Lulu Grimes
Categories Dessert, Treat
Time 1h
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. Put the damsons into a pan with the sugar, butter and sloe gin if using (or a splash of water if not) and heat gently until the damsons start to give off their juices. Tip into the base of a large shallow gratin dish (about 25cm long) and stir through the apple slices.
- Put all the crumble ingredients into a food processor with a pinch of salt, and using the pulse button, whizz until the mixture just starts to clump together. Don't whizz for too long or the mixture will stick together too much. Alternatively, rub the butter into the flour using your hands and then stir in the other ingredients.
- Scatter the crumble over the damsons and bake in the oven for 30-40 mins until golden brown. Leave for about 15 mins before serving with custard or cream. Remember to warn everyone about the stones!
Nutrition Facts : Calories 605 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 49 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
DAMSON PLUM NECTAR
I got carried away with the Damson plums this year, and so I came up with this recipe in order not to have 60 jars of jam. I think it's a winner!
Provided by Jenny Sanders
Categories Beverages
Time 2h15m
Yield 14 500ml jars, 42 serving(s)
Number Of Ingredients 6
Steps:
- Wash and pick over the plums.
- Put them in a kettle with the 2 quarts of water.
- Bring to a boil and boil for 15 minutes, stirring regularly.
- Put them through a food mill, or press in a strainer to extract as much juice as possible.
- Return the pits and skins to the kettle, and add the apple cider.
- Bring to a boil and boil for another 10 minutes or so.
- Strain again, into the same pot with the rest of the juice.
- Discard the skins and pits.
- Put 7 jars in a canner, cover with water and bring to a boil; boil for 10 minutes to sterilize.
- When they are done, take them out and put in 7 more jars and boil them for 10 minutes.
- Meanwhile, return the juice to the kettle, and add the sugar, honey and lemon or lime juice.
- Bring to a boil.
- When it boils, pack it in the hot sterilized jars, and seal according to manufacturer's directions.
- (Generally, boil lids for 5 minutes).
- Return 7 jars to the canner and process for 10 minutes.
- Remove and repeat with the remaining jars.
- To serve; dilute with 2 or 3 jars of cold water according to taste, and serve over ice.
- Also good with ginger ale or maybe even white wine.
Nutrition Facts : Calories 146, Fat 0.3, Sodium 1.4, Carbohydrate 38, Fiber 1.4, Sugar 35.4, Protein 0.8
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