JAM FILLING RECIPES

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DAMSON JAM RECIPE - BBC GOOD FOOD



Damson jam recipe - BBC Good Food image

Make the most of damsons in the summer with this sweet and fruity damson jam. Serve with crusty bread, or try as a filling in your favourites cakes and bakes.

Provided by Lulu Grimes

Categories     Condiment, Side dish, Treat

Total Time 1 hours

Prep Time 10 minutes

Cook Time 50 minutes

Yield Makes 4 jars

Number Of Ingredients 3

900g damsons, stalks removed
900g golden granulated sugar
knob of butter

Steps:

  • Wash your jars and lids in hot, soapy water, rinse, then place on a baking tray and put in a low oven for 10 mins or until completely dry. If you want to use rubber seals, remove the seals and cover in just-boiled water. Make sure you sterilise any funnels, ladles or spoons you’re going to be using too.
  • Put the fruit into a jam pan or a large, wide, heavy-based saucepan. Leave the stones in (see tip below). Add 150ml water and bring to the boil. Put a couple of saucers in the freezer. Lower the heat and simmer for 15 mins or until the fruit is soft.
  • Tip in the sugar and stir over a very low heat until the sugar has completely dissolved, up to 10 mins. This step is vital – if you don’t dissolve the sugar, the bottom of the pan may catch and burn. Raise the heat, bring to a full rolling boil, then rapidly boil for 10 minutes. Don’t stir until the setting point of 105C is reached. If you don’t have a thermometer, test the jam by spooning a little onto a cold saucer. Wait a few seconds, then push the jam with your fingertip. If it wrinkles, the jam is ready. If not, cook for a few mins more and test again, with another cold saucer. Once you have reached 105C or setting point, stir the jam thoroughly.
  • Remove from the heat, skim off any excess scum, then stir a knob of butter into the surface (this helps to dissolve any remaining scum). Leave for about 15 mins so the fruit can settle – if you decant the jam too soon, all the fruit will sink to the bottom. Pour into sterilised jars, label and seal.

Nutrition Facts : Calories 40 calories, CarbohydrateContent 10 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 0.2 grams fiber

DAMSON JAM RECIPE - BBC GOOD FOOD



Damson jam recipe - BBC Good Food image

Make the most of damsons in the summer with this sweet and fruity damson jam. Serve with crusty bread, or try as a filling in your favourites cakes and bakes.

Provided by Lulu Grimes

Categories     Condiment, Side dish, Treat

Total Time 1 hours

Prep Time 10 minutes

Cook Time 50 minutes

Yield Makes 4 jars

Number Of Ingredients 3

900g damsons, stalks removed
900g golden granulated sugar
knob of butter

Steps:

  • Wash your jars and lids in hot, soapy water, rinse, then place on a baking tray and put in a low oven for 10 mins or until completely dry. If you want to use rubber seals, remove the seals and cover in just-boiled water. Make sure you sterilise any funnels, ladles or spoons you’re going to be using too.
  • Put the fruit into a jam pan or a large, wide, heavy-based saucepan. Leave the stones in (see tip below). Add 150ml water and bring to the boil. Put a couple of saucers in the freezer. Lower the heat and simmer for 15 mins or until the fruit is soft.
  • Tip in the sugar and stir over a very low heat until the sugar has completely dissolved, up to 10 mins. This step is vital – if you don’t dissolve the sugar, the bottom of the pan may catch and burn. Raise the heat, bring to a full rolling boil, then rapidly boil for 10 minutes. Don’t stir until the setting point of 105C is reached. If you don’t have a thermometer, test the jam by spooning a little onto a cold saucer. Wait a few seconds, then push the jam with your fingertip. If it wrinkles, the jam is ready. If not, cook for a few mins more and test again, with another cold saucer. Once you have reached 105C or setting point, stir the jam thoroughly.
  • Remove from the heat, skim off any excess scum, then stir a knob of butter into the surface (this helps to dissolve any remaining scum). Leave for about 15 mins so the fruit can settle – if you decant the jam too soon, all the fruit will sink to the bottom. Pour into sterilised jars, label and seal.

Nutrition Facts : Calories 40 calories, CarbohydrateContent 10 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 0.2 grams fiber

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DAMSON JAM RECIPE - BBC GOOD FOOD
Make the most of damsons in the summer with this sweet and fruity damson jam. Serve with crusty bread, or try as a filling in your favourites cakes and bakes.
From bbcgoodfood.com
Total Time 1 hours
Category Condiment, Side dish, Treat
Calories 40 calories per serving
  • Remove from the heat, skim off any excess scum, then stir a knob of butter into the surface (this helps to dissolve any remaining scum). Leave for about 15 mins so the fruit can settle – if you decant the jam too soon, all the fruit will sink to the bottom. Pour into sterilised jars, label and seal.
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