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wild damsons and apples

Pia2Pia2 Posts: 10
in Fruit & veg

Hi - went to my local park today and saw loads of wild damson about the size of the big cherries we can see in the shops at the moment, and  small apples too.  I've attached photos.  As you can see, in the apple photo there are some blackberries too although still small.

This is more of a cookery question I guess but I hope somebody has some ideas.

I was wondering whether I can make damson jam or will it take too much sugar?  I mean is it worth it?  Also, what can I make with those apples?

 

Thanks.

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  • DovefromaboveDovefromabove Posts: 88,139

    Only you can say whether it's worth your while to make damson jam - you need nearly as much sugar as the weight of the plums.  If you like jam and you like cooking then it's worthwhile - if you don't eat jam then it's not.

    You might prefer to make damson brandy image

    Have a look here http://www.telegraph.co.uk/gardening/howtogrow/11050635/Grow-damsons-for-luscious-jams-and-moreish-brandy.html

    Make sure they're ripe before you pick them.


    Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.





  • fidgetbonesfidgetbones Posts: 17,617

    Damson jam is great. The only problem is getting all the stones out. Last time I made damson cheese.You stew the damsons,and push through a sieve before you boil with the sugar. Very intense flavour. Lovely with cheese, turned out of a small mould and sliced.

    If I can get some damsons this year that is what I will make.

  • Pia2Pia2 Posts: 10

    Thank you all for your suggestions.  Good ideas, Tetley and Pansy. 

    Doveabove - I do like some jam but haven't made jam for a long long time and certainly never tried using damson. Just thought I'll have a go at making something with the wild fruit we can pick.   I'll have a look at the link.

    Mm fidgetbones - I'll need to recruit a few hands - good tip.

    If/when I get round to it, I'll let you know how it turned out.

  • WelshonionWelshonion Posts: 3,114
    Often the damson stones float to the surface when you add the sugar.



    The apples you can cook and then put through a Mouli or if you like hard work a sieve. Do not add sugar before you freeze or bottle the puree. Some you can freeze in smallish containers for apple sauce and larger containers for cakes or pies or whatever you desire.
  • PalustrisPalustris Posts: 4,307

    And of course Crab apple Jelly is almost as good to eat as Damson Jam. Purée the fruit, allow to drip through a cloth and use the juice to make the jelly.

    Pint of juice to a pound of sugar.

  • Pia2Pia2 Posts: 10

    yummy - it's all so tempting.  Thanks Welshonion and Berghill.  I love cakes/pies with apples in them.

    That's my weekend sorted!

    By the way, Dovefromabove - I've had a look at the link - I'm spoilt for choice now.

    Thanks again everyone. Have a good Bank Holiday.

  • LoganLogan Posts: 2,532
    Pia2 i make jam from wild plums,sometimes the stones come out when they're cut in half and put them in a muslin bag tied up and cook with the fruit, I also use a presure cooker it reduces the cooking time,but damsons are the best for settingimage
  • WelshonionWelshonion Posts: 3,114
    Logan you have to extract the kernels from the stones before they are any use. Otherwise they are just stones and add nothing to the flavour.



    Apricot jam is improved by adding a few kernels to it.
  • LoganLogan Posts: 2,532
    Welshonion. The stones are not for flavour they help with setting the jamimage
  • derbyduckderbyduck Posts: 137

    they are bullaces not damsons ! 

    DD

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