There’s something incredibly satisfying about transforming a basket of ripe damsons into a rich, velvety jam that’s laced with the nutty crunch of almonds—let’s dive into this delightful kitchen adventure together!
I love crafting a delicious damson jam with a twist. By combining sweet, ripe damsons with just the right amount of granulated sugar and a touch of lemon juice to balance the flavors, this recipe yields a delightful preserve.
The addition of chopped blanched almonds provides a satisfying crunch, enhancing the nutritional value with healthy fats.
Damson Jam With Almond Recipe Ingredients
- Damsons: Rich in fiber and vitamin C, providing a tart, fruity base.
- Granulated Sugar: Adds sweetness and helps preserve the jam.
- Blanched Almonds: Offer protein and healthy fats, adding a nutty texture.
- Lemon Juice: Enhances flavors and adds natural pectin for setting.
Damson Jam With Almond Recipe Ingredient Quantities
- 2 kg damsons, washed and pitted
- 1.5 kg granulated sugar
- 150 ml water
- 100 g blanched almonds, chopped
- 1 lemon, juiced
How to Make this Damson Jam With Almond Recipe
1. Place the washed and pitted damsons in a large pot with 150 ml of water over low heat.
2. Cook gently, stirring occasionally, until the damsons are soft and the flesh is breaking apart, approximately 15-20 minutes.
3. Add the granulated sugar to the pot, stirring until the sugar completely dissolves.
4. Increase the heat to medium and bring the mixture to a boil, then cook, stirring frequently, until the jam reaches a setting point, about 20-30 minutes.
5. To test for setting, place a plate in the freezer for a few minutes, then drop a small spoonful of jam onto the cold plate. Push the jam with your finger; if it wrinkles, it is ready.
6. Add the lemon juice to the jam and stir well to combine.
7. Stir in the chopped blanched almonds, ensuring they are evenly distributed throughout the jam.
8. Remove the pot from the heat and skim off any foam from the surface using a spoon.
9. Carefully ladle the hot jam into sterilized jars, filling them to within 1/4 inch from the top.
10. Seal the jars with sterilized lids while the jam is still hot, then cool completely before storing in a cool, dark place.
Damson Jam With Almond Recipe Equipment Needed
1. Large pot
2. Stirring spoon
3. Measuring jug
4. Knife (for chopping almonds and cutting the lemon)
5. Chopping board
6. Ladle
7. Sterilized jars
8. Sterilized jar lids
9. Spoon (for skimming foam)
10. Freezer-safe plate (for setting test)
FAQ
- What is the purpose of adding lemon juice?
The lemon juice adds acidity, which helps to set the jam and enhances the fruit’s natural flavors. - Can I use frozen damsons for this recipe?
Yes, you can use frozen damsons, but ensure they are fully thawed and drained before use. - Do I need to sterilize the jars before filling them with jam?
Yes, always sterilize jars to prevent contamination and ensure the jam’s longevity. - How long will the jam last once opened?
Once opened, the jam can last for up to a month in the refrigerator if sealed tightly. - Can I replace almonds with a different nut?
Yes, you can substitute almonds with hazelnuts or walnuts for a different flavor profile. - What is the best way to test if the jam has set?
Place a small plate in the freezer before you start cooking. Once the jam is ready to test, drop a bit onto the cold plate. Wait a few seconds, then push it with your finger; if it wrinkles, it’s set. - Why is my jam too runny?
This may happen if it’s not cooked long enough. Boil it further, or consider adding a little more lemon juice to help it set.
Damson Jam With Almond Recipe Substitutions and Variations
- Damsons: Substitute with Italian plums or prune plums for a similar flavor.
- Granulated sugar: Use cane sugar or light brown sugar; note that this might slightly alter the color and flavor.
- Blanched almonds: Replace with chopped pecans or hazelnuts for a different nutty taste.
- Lemon juice: Use lime juice or a mixture of vinegar and water (in a 1:1 ratio) as an alternative.
Pro Tips
1. Choose the Right Damsons: Ensure to use ripe damsons for the best flavor. They should be plump and slightly soft to the touch, which will help them break down more easily during cooking.
2. Use a Wide Pot: A wide, shallow pot will allow for quicker evaporation and more even cooking, helping to achieve the desired jam consistency more efficiently.
3. Monitor the Setting Point Closely: Use a candy thermometer to monitor the jam as it cooks. The setting point is typically around 105°C (221°F). This method can be more reliable than the plate test alone.
4. Enhance the Flavor: For a more complex flavor, consider adding a pinch of cinnamon or a dash of vanilla extract after the almonds have been stirred in. These can complement the fruitiness of the damsons beautifully.
5. Ensure Proper Preservation: To prevent contamination, sterilize your jars and lids by boiling them in water for at least 10 minutes before using. Allow them to dry thoroughly before filling them with jam.
Damson Jam With Almond Recipe
My favorite Damson Jam With Almond Recipe
Equipment Needed:
1. Large pot
2. Stirring spoon
3. Measuring jug
4. Knife (for chopping almonds and cutting the lemon)
5. Chopping board
6. Ladle
7. Sterilized jars
8. Sterilized jar lids
9. Spoon (for skimming foam)
10. Freezer-safe plate (for setting test)
Ingredients:
- 2 kg damsons, washed and pitted
- 1.5 kg granulated sugar
- 150 ml water
- 100 g blanched almonds, chopped
- 1 lemon, juiced
Instructions:
1. Place the washed and pitted damsons in a large pot with 150 ml of water over low heat.
2. Cook gently, stirring occasionally, until the damsons are soft and the flesh is breaking apart, approximately 15-20 minutes.
3. Add the granulated sugar to the pot, stirring until the sugar completely dissolves.
4. Increase the heat to medium and bring the mixture to a boil, then cook, stirring frequently, until the jam reaches a setting point, about 20-30 minutes.
5. To test for setting, place a plate in the freezer for a few minutes, then drop a small spoonful of jam onto the cold plate. Push the jam with your finger; if it wrinkles, it is ready.
6. Add the lemon juice to the jam and stir well to combine.
7. Stir in the chopped blanched almonds, ensuring they are evenly distributed throughout the jam.
8. Remove the pot from the heat and skim off any foam from the surface using a spoon.
9. Carefully ladle the hot jam into sterilized jars, filling them to within 1/4 inch from the top.
10. Seal the jars with sterilized lids while the jam is still hot, then cool completely before storing in a cool, dark place.
