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| damson |
A friend's damson tree is loaded with
beautiful ripe fruit, too many that they are happy to give away. Damson is
a type of plum, with a satin bluish purple skin and a good balance of sour and
sweetness.
I took 6kg home and converted them into
Damson jam, sorbet and liqueur.
Damson ginger jam
3kg damson
300gm brown sugar
1/2 teaspoon salt
ginger (optional)
A fast and easy way to cook down fruit with
water is to bake in the oven, no need to watch and stir non-stop over the hot
stove. They will thicken beautifully and no need to add pectin at all.
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| damson after mixing with sugar for a day |
1. Cut damson into halves and remove stone,
add sugar salt and ginger, mix well and rest for a day to let juice come out.
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| damson after baking for 1/2 hour |
2. Pour damson with all liquid into baking
tray, bake at 200˚C, take the tray out after half an hour to stir the fruit and
check dryness, bake until less watery, around 1/3 less in quantity with these fat
juicy damsons, around an hour.
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| damson after baking for an hour |
3. Stir and mix skin and pulp well with
remaining juice, leave to rest until cool down for the fiber to soak up juice.
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| damson ginger jam |
4. Re-boil and check sweetness before
bottling.
Damson cardamom sorbet
2 kg damson
200gm brown sugar
a big pinch of salt
7 pcs cardamom (optional)
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| baked damson before blending |
1. Proceed as about, substitute ginger with
cardamom.
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| damson cardamom sorbet |
2. After finish baking and resting, blend
into puree and churn into sorbet in ice cream machine.
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| damson cardamom sorbet |
Damson vanilla liqueur
1kg damson
1kg vodka
200gm brown sugar
one vanilla bean cut open into pieces
(optional)
a pinch of salt
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| damson vanilla liqueur |
Poke fine holes on damsons, place in
airtight jar with all the ingredients, stir and keep in a cool dry place for at
least 6 months.
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