It looks like my new house has heaps of damson plums - or to be more accurate from a landscaper who came by, some sort of hybrid on-nongrafted stock that likely developed right here. They're in large clusters so heavy as to pull down the thin branches. Everyone says the tree needs trimming back and I warn them to wait until after harvest. I'm quite excited about these plums.
I made my first batch of jam and it seems very tasty though I have to let it cool first for maximum effect.
Damson Hybrid Plum Jam
Ingredients:
- 1.5 kilogram of damson plums. It seems fine to pick when slightly underripe and there's more pectin in there
- 2 cups water
- 750 g sugar (is what I used and I want to try even less sugar)
Directions
Pick and clean the plums. Clean jars and lids; put lids in hot water to prep and sterilize jars.
If more than 1.5 kilograms, make in batches.
Put the plums in a big pot with 2 cups of water. Turn on low-medium to let the plums cook a bit to soften, like 5-10 minutes. Let cool enough. Pour into a colander on a bowl and pick out the pits. Then return the pulp and juice to the pan.
Warm again and add sugar, stirring well.
Keep stirring as turning up the heat. Once it gets to boiling, stir very well and let it boil for ten minutes.
Pour into clean jars and lids.* Process if you wish**
*Re jars & lids: I reuse. Not just mason jars, but jam jars. I especially like the Bonne Maman jars, they're a great size. I've reused the lids numerous times without issue, and I like that I can give them away and if they're recycled instead of returned to me it's no big deal.
**Re processing: I grew up with homemade jam poured into sterlized jars and letting them seal on the countertop. Since I've learned they're supposed to be water bathed for 10 minutes. Shrug. Either way. If I water bath, I"m a little less fanatical about everything fully sterilized, and just clean is good enough.
