Perfect Preserves
daMsOn JaM Damsons are a small and sour plum. They are too acidic to be enjoyed fresh but they make the most wonderful jam. thiS recipe makeS arounD 2kg to 2.25kg. 1.35kg (3 lb) damsons 1.35kg (3 lb) sugar ¾ pint water
BlackBerry & apple JaM I always find it strange to see blackberries for sale in the shops. As a child, one of the highlights of autumn was the annual family trip to the banks of the Shimna River to pick blackberries to make into jam, tarts and crumbles. This is a lovely, rich jam, stuffed full of fruit and if you gather your own fruit it’s virtually free. Be sure to forage away from roadsides or polluted areas, it’s a wonderful way to explore the Downs. thiS recipe makeS arounD 2kg to 2.25kg. 1.15kg (2½lb) blackberries 450g (1lb) cooking apples, peeled, cored and chopped 900g (2lb) unrefined granulated sugar
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Place the apples in a preserving pan on a medium heat and allow to stew until they soften slightly. I think you get a better texture to the jam if the apples aren’t really mushy and keep some bite. Wash the blackberries and add them to the pan. If the blackberries are a bit dry you can add a little water if needed. Warm the sugar in an ovenproof bowl in a low oven for a few minutes (this helps it to dissolve) then add it to the fruit and stir until all the sugar dissolves. Raise the temperature and boil steadily for about 20 minutes. The
Autumn 2007
jam has to boil until it reaches the set point. This can be tested with a sugar thermometer or by chilling a plate in the freezer and dropping some jam onto it and allowing it to cool. When the set point has been reached, the cooled jam will wrinkle when you push it gently with your finger. You may have to try this a few times before you are happy with your set. Skim off any scum that has risen to the surface, give the jam one last good stir and pour it into sterilized jars and seal. Leave to cool and label clearly.
Remove any damson stalks, wash them and discard any damaged fruit. Fruit for preserving should always be in the best condition. Place them whole in the pan with the water and put on a low heat so that the fruit gently stews until it is soft and pulpy. Warm the sugar in a low oven and then add to the fruit, stirring
to dissolve. Raise the temperature and boil steadily, stirring frequently to ensure the jam does not stick. Remove any scum and the stones as they rise to the surface. After about 15-20 minutes, test for the set point as described in the Blackberry & Apple Jam recipe. Pot up the jam in sterilised jars and seal.