Comments on: Wild Plum or Damson Jelly recipe http://www.cottagesmallholder.com/recipe-wild-plum-jelly-19 Stumbling self sufficiency in a small space Wed, 08 Feb 2012 21:55:57 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: fn http://www.cottagesmallholder.com/recipe-wild-plum-jelly-19/comment-page-1#comment-70137 fn Fri, 08 Oct 2010 20:51:16 +0000 http://www.cottagesmallholder.com/?p=19#comment-70137 Hi Lindsay Wild damsons are far more tart than ordinary damsons which have been bred for domestic use. That's why the jelly turned out to tart. Yes it can be rescued very easily. Put the jam into a large heavy bottomed saucepan and heat gently. When it is warm add sugar in 100g incremental steps and stir well. Taste, taste again and add incrementally untill you have the right flavour. Make absolutely sure that all sugar has dissolved before adding 100ml water for every 100g of sugar added. Bring slowly to the boil and when it reaches rolling boil point test after five mins for a set. If it hasn't set test every four mins (taking the saucepan off the heat) until you achieve a wrinkle in the jelly. N.B. Make a note of the extra ingredients for next time and if you have the energy post your results here. It will help other people in the future! Hi Lindsay

Wild damsons are far more tart than ordinary damsons which have been bred for domestic use. That’s why the jelly turned out to tart.

Yes it can be rescued very easily. Put the jam into a large heavy bottomed saucepan and heat gently. When it is warm add sugar in 100g incremental steps and stir well. Taste, taste again and add incrementally untill you have the right flavour. Make absolutely sure that all sugar has dissolved before adding 100ml water for every 100g of sugar added. Bring slowly to the boil and when it reaches rolling boil point test after five mins for a set. If it hasn’t set test every four mins (taking the saucepan off the heat) until you achieve a wrinkle in the jelly. N.B. Make a note of the extra ingredients for next time and if you have the energy post your results here. It will help other people in the future!

]]> By: Lindsay http://www.cottagesmallholder.com/recipe-wild-plum-jelly-19/comment-page-1#comment-70131 Lindsay Fri, 08 Oct 2010 14:06:48 +0000 http://www.cottagesmallholder.com/?p=19#comment-70131 Heeeellllppp!! Thanks for all the fantastic recipes - I am busy working my way through everything involving apples! Buoyed on by the success of the apple and blackberry jelly I made yesterday, today I have tried my hand at this damson jelly recipe, using what I am sure are wild damsons - small and round compared to most damsons, and bitter to taste. However, when I tasted the jam whilst testing for the setting point, the jam is very bitter, and leaves a strong bitter aftertaste. Can this be rescued? I used caster sugar instead of granulated. Heeeellllppp!!

Thanks for all the fantastic recipes – I am busy working my way through everything involving apples!

Buoyed on by the success of the apple and blackberry jelly I made yesterday, today I have tried my hand at this damson jelly recipe, using what I am sure are wild damsons – small and round compared to most damsons, and bitter to taste.

However, when I tasted the jam whilst testing for the setting point, the jam is very bitter, and leaves a strong bitter aftertaste. Can this be rescued? I used caster sugar instead of granulated.

]]> By: Celia http://www.cottagesmallholder.com/recipe-wild-plum-jelly-19/comment-page-1#comment-69737 Celia Sat, 18 Sep 2010 17:39:47 +0000 http://www.cottagesmallholder.com/?p=19#comment-69737 I've made damson jelly this afternoon, or rather, hope it becomes jelly. I used a thermometer to check that it had gone over the "jam" threshold marker, but it wouldn't "crinkle" on the cold plate test. I potted it anyway with fingers crossed. As I had left the cooking pan for an hour before I cleaned it, I found that the jelly left in the bottom of it was good and crinkley. . . . so hope springs eternal. I had some difficulty weighing the sugar as my electronic scales batteries have run out again (only been in a week!). last week I made crab apple and damson jelly, using the damsons left over from decanting last year's damson gin: it set with no difficulties at all. Is the amount of sugar so critical? I’ve made damson jelly this afternoon, or rather, hope it becomes jelly. I used a thermometer to check that it had gone over the “jam” threshold marker, but it wouldn’t “crinkle” on the cold plate test. I potted it anyway with fingers crossed. As I had left the cooking pan for an hour before I cleaned it, I found that the jelly left in the bottom of it was good and crinkley. . . . so hope springs eternal. I had some difficulty weighing the sugar as my electronic scales batteries have run out again (only been in a week!). last week I made crab apple and damson jelly, using the damsons left over from decanting last year’s damson gin: it set with no difficulties at all. Is the amount of sugar so critical?

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