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Damson jam is a little different to most jams out there. It&#39;s loaded not just with sweet flavour, but also a delectable sourness inherent in the skin of the fruit. This small batch damson plum jam is ideal for anybody who likes their fruit preserve with a little edgy flavour to it, especially since it also embraces enticing baking spices. Makes 2 x 340g jars.

Damson Jam

Damsons

500 g White sugar (Granulated

mml Water

Cinnamon stick (10cm)

g Fresh ginger ((3 x 1mm thick slices))

nutmeg

Roughly chop each damson in half and add to a large saucepan. Don’t worry about removing the stones for now.

Add in 125ml water and cook for around 10 minutes until the fruit softens enough for the stones to fall away from the flesh of the fruit.

Remove the stones using a metal spoon.

Rub the stones in a sieve to extract any lingering flesh. Discard the stones but add the flesh back into the pan.

Add the sugar and spices then cook gently for 10 minutes to dissolve the sugar.

Turn the heat off and let the fruit and spices infuse for 1 hour, then take the spices out of the pan and discard them.

(Optional) start sterilising your jars when there are 15 minutes of the infusion time left.

Return the pan to the heat. Bring to a rolling boil and cook until the temperature reaches the jam setting point of 105 degrees Celsius (221 degrees Fahrenheit) on a digital food thermometer such as a Thermapen.

Let cool for 10 minutes then decant into sterilised jars.

Make a delicious jam using fresh or frozen maypop fruit! It tastes light, tangy, and tropical, and can be stored in your freezer. (No canning required!)

Maypop Jam

fruit

water

maypop fruit pulp juice, from above

sugar

tbsp sugar

packet low to no sugar pectin (13 g)

Remove the fruit from inside of the maypops. (Don&#39;t use the rinds; they can be composted.)

Once you have one cup of fruit, place it in a saucepan with the 1/2 cup of water.

Place the saucepan over a burner turned to medium-high heat.

Bring to a boil, stirring occasionally as it heats.

Once boil point is reached, reduce heat closer to medium, and boil for 5 minutes, stirring frequently.

Use a strainer to strain the juice into a container.

Next, gather up the remaining pulp and seeds in several layers of cheesecloth, then use your hands to squeeze out as much pulp and juice as possible, leaving the seeds behind.

Measure the results and add enough water to make 1 cup of juice and pulp.

Place the 1 cup of juice/pulp in a heavy duty saucepan.

To make the fruit pulp juice:

Measure out 1 cup of sugar in a bowl and set aside, close to where you&#39;ll be cooking the jam.

In a separate bowl, combine the 1 tbsp sugar with the 1/4 package (13 g) of pectin. Mix to blend well.

Combine the pectin/sugar mixture with the 1 cup of cooked fruit juice/pulp in the heavy duty saucepan.

Place that saucepan on a medium-high burner and heat the mixture to a rapid boil.

Boil for 1 minute.

Add the sugar, stir well.

Return to a rolling boil, stirring all the while.

Boil for 1 more minute.

Remove from heat immediately.

Pour into heatproof jars or freezer containers. This recipe almost fills 3 four-ounce jars, depending on high you fill them.

When cool, cap, label, and store in your fridge for 2 to 3 weeks, or freeze for about 6 months.

To make the jam:

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Damson Jam

Maypop Jam

Top 2 foraged recipes from across the web

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Damson Jam

Maypop Jam

The most viewed foraged recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine