Removing the stones from Damsons

[marshlander]

Had a flash of inspiration this afternoon while making damson jam and it works

For years I've found removing the stones a chore, they dont rise to the surface to be easily skimmed off like the recipe books say so I've resorted to spreading the cooked damsons on a plate, ladle by ladle full and going through the fruits with a knife.

Today I found the answer: a wire chip basket! A seive is too fine - a colander has holes too big but a chip basket is just right! Then, the pièce de résistance, two long skewers passed through the basket so that it sits on the rim of the bowl so you dont have to support the weight of the fruit as you push it though.

[Millymollymandy]

Oh good tip - and thank you so much for confirming that the stones don't rise to the surface - I asked that in a jam thread but no answers and it was the first time I've ever made damson jam and wondered what I was doing wrong! I ended up going through all the hot mush with my fingers getting really annoyed because it would have been easier just to destone them first like I do when making chutney!

And then it overset and is a bit solid but hey ho!

[Green Aura]

Damson jam avec skins and stones - my fave jam ever. Leave 'em where they are (I might start a campaign -
Keeping In Skin/Stones Improves Taste)

[Millymollymandy]

I don't take skins off does anyone with plums? Stones are a different matter especially bloody cherry pips in other people's cherry clafouti when you aren't expecting the stones to have been left in. I know it's traditional but it is bloody hard to eat!!! And Painful!

[frozenthunderbolt]

Cook whole with no sugar to get the flavour of the stones etc then bung in a flat bottom pot type collender over a bigger pot and mash through with a potatoe masher - perfect; no stone and you get most of the skin.

[Millymollymandy]

I have a better idea, take the stones out first then cook them with the water that you will be adding to the fruit, strain then cook the fruit in the water that the stones were stewed in first! Simple..... why didn't I think of that before?! Duh!

[oldjerry]

Damson jam avec skins and stones - my fave jam ever. Leave 'em where they are (I might start a campaign -
Keeping In Skin/Stones Improves Taste)

Wouldn't be any good if we were all alike would it? I might have to start a counter campaign.I boil them all up then stick it all through a big metal sieve that I use for flour,if youfreeze them first,then boil they break down easily,waggle the sieve a bit,and it's easy,then weigh.add the same amount of sugar boil again.No teeth damage,moaning kids,great for victoria sponges under the cream,etc.etc.