Damson Jam
- Course: Condiment
- Features: Make-Ahead Recipes
Summary:
Damson plums make famously dark, prunelike jam. This classic English preserve is reminiscent of dried fruit, with a concentrated and luxurious flavor.
If you choose not to process the jars, you may refrigerate the jam in tightly sealed containers for up to 1 month.
MAKE AHEAD: The plums need to macerate in the refrigerator for 1 to 2 days before the canning process.
Makes 6 half-pints
Ingredients:
- 4 1/2 pounds damson plums, cut in half and pitted
- 1 1/2 pounds sugar
- 3 1/2 ounces freshly squeezed lemon juice (scant 1/2 cup, from 2 or 3 lemons)
- A few drops amaretto or almond extract
Directions:
Combine the plums, sugar and juice in a medium glass or hard-plastic container; stir to coat evenly. Cover tightly and refrigerate for 1 to 2 days or until the plums have released their juices.
Place a few metal (dinnerware) teaspoons on a flat surface in the freezer (for jam testing).
Fill a large saucepan or stockpot halfway with water and heat over medium heat until the water is barely bubbing. Place 6 half-pint jars in the water. (Filling the jars with water from the saucepan will keep them from floating.) Keep the jars hot until ready for use. (You may also use a dishwasher to wash and heat the jars.)
Place the jar lids and rings in a small saucepan. Cover them with water and heat over medium heat until the water is barely bubbling. Keep the lids hot until you are ready to use them. Do not boil the lids.
Stir the refrigerated plums to dissolve any remaining sugar, then empty the contents of the container into a large, wide nonreactive pot. Add the amaretto or almond extract drop by drop, to taste; the flavor should be subtle, just strong enough to bring out the flavor of the fruit.
Increase the heat to medium-high and bring the jam mixture to a boil, stirring frequently with a large heatproof spatula. Cook for 30 to 45 minutes, stirring frequently, until the jam thickens. Scrape the bottom of the pan often with the spatula, and decrease the heat gradually as the moisture cooks out. During the last 10 to 15 minutes of cooking, stir the jam slowly and steadily to keep it from scorching.
To test for doneness, remove the pot from the heat and carefully transfer a sample half-spoonful of jam to one of the spoons that have been frozen. Return the half-filled spoon to the freezer for 3 to 4 minutes, then remove it and carefully feel the underside. The bottom of the spoon should be neither warm nor cold; if it is still warm, return it to the freezer for a moment. Tilt the spoon vertically to see how the jam runs; if it is slow, thick and gloppy, the jam is ready. If it is fairly runny, return the pot to medium-high heat for a few minutes, stirring, and test again as needed.
Turn off the heat and do not stir. Use a metal spoon to skim any foam from the surface of the jam.
Use tongs to remove the jars from the water.
Fill the jars, leaving about 1/4 inch of space at the top. Wipe the rims clean. Screw on the lids until they are just snug and return the jars to the water, making sure they are covered by 1 to 2 inches of water. Bring the water to a boil over high heat; process for 10 minutes.
Use tongs to transfer the jars to a heatproof surface to cool. Store in a cool, dry place for up to 1 year. Refrigerate after opening.
Recipe Source:
Adapted from "The Blue Chair Jam Cookbook," by Rachel Saunders (Andrews McMeel, 2010).
E-mail the Food Section with recipe questions.
(Marvin Joseph/The Washington Post)
