what to do with damsons?

[Annpan]

I have been promised a pick of someones damson trees and frankly, I don't know what to do with them.

Not really a drinker so no good for gin or vodka and I have yet to organise my wine making laborotary.

I'll probably just do Jam but has anyone got any more interesting ideas?

[frozenthunderbolt]

make damson cheese - keep cooking jam, then cook it some more. will then set solid like compote/toffee - just make sure it dont burn. is lovely by itsself in slices or with soft cheese.

Damson sauce or chutney is nice - i like it with wasabi on my sausages.

ALso make good bottles plumbs and you could think about pickeling them - have heard of pickeled plumbs but never tried making them or eating them myself.

[Jandra]

If you have a freezer (and freezer space) you can just chuck all or aprt of the damsons in the freezer and make wine or melomel when you do get your wine making equipment. Or jam.

Jandra

[mrsflibble]

I suppose damson ketchup might work, you'd need to adjust a tomato ketchup recipe...

or pickle them like japanese pickled plums? or dry like prunes? or make fruit leather?

[red]

i made some fantastic damson jelly. - it only half set though.. but it tastes great so we dont mind it being a bit runny.. besides now it's perfect for pancakes...

[Cheezy]

Damson jam is one of my fav's, I've got a bag at home waiting for me to do something. And more on the neighbours tree.

Damson crumble is fantastic, bar spitting out the stones.

But this year I'm going to make a damson chutney (delia has a plum chutney, they're basiically the same), but I'm going to put a few cooking apples in and my green toms. In fact I'm gonna make it tonight!. I'll work out my recipe and post it.

(i never follow a chutney recipe, and make it up as I go along depending on whats in season/surplus.)

She also has a damson ketchup which sound interersting.

Damson wine is nice.

THe damson cheese thing mentions above is a really old English thing I keep meaning to make, but I've got the quince equivalent and never eat that so may be not!.

[Tigerhair]

damson vodka is exquisite

[hmk]

Hugh F-T has a plum 'jampote' recipe that he says is better with damsons than regular plums. It doesn't keep as well as ordinary jam (keep it in the fridge) but it is delicious with yogurt/custard/pancakes etc. From the same recipe you also get a plum dipping sauce which is great for marinading as well as dipping in (I use it for spare ribs, chicken and Chinese-style pigs trotters). My bottles have kept up to a year in the fridge.

Otherwise try damson and walnut jam for a change.

Hazel

[Cheezy]

OK here's what I concocted last night.
1Kg damsons
800g green tomatoes
700g cooking apples
3 onions
3 sticks celery inc tops
5 cloves garlic
1 tablespn salt
1 teaspn allspice
1.25L vinegar (equal mixed redwine/cider/malt)
1 Kg sugar (half demarara half dark brown)
spice bag:
4 bay leaves
small bunch thyme and rosemary
2 inch piece ginger
4 whole chillies
1 teaspoon cloves
1 teaspoon whole pepper
1 stick cinnamon

The damsons need to have the stone removed, I stewed them in a little water lid on, then as they broke down boiled away the juice to concentrate. Then put them in a culinder and push as much juice through. Then it's easy to start and remove the stones with a spoon, seperate stone free flesh as you go along....yes its a pain in the arse

While the damsons were stewing I chopped all the other ingredients up in a processor put in pan with the vinegar and start to get to boiling. Put all the spices in a muslin bag drop in with the vinegar. When finished de stoning add damsons and then sugar. Boil/simmer until all visible vinegar is gone (channel test,: wooden spoon through the mix, no vinegar should run into it.) about 2 hours. Put into sterilised jars. (made 7, 1 lb jars)

In the raw I can tell it's going to be a good 'un (due to the lowish malt vinegar can probably start eating it 4 to 6 weeks, though will continue to improve for many months.

I cutney twice a year, and having gone through all the chutney recipes I can find here's my rough rule of thumb which so far works well..

For every 500g of veg/fruit add 200ml vinegar (I try to not use much malt as it's harsh.) and 250g sugar.


Edit 12/10/2007

I opened a jar of this last night only 2 days after making the chutney and it is with out doubt already the best chutney I have ever made. And it will only get better!. I think I'll be holding on to as many jars as possible.