Hurrah! A positive glut of damsons this year - we picked 12lbs this morning! And, as always, we have come back to watch Tamsin’s recipe for the fifth year running because we like her cheery smile! We’ve found a Damson Gin recipe which is excellent, but if you’ve got one, Tamsin, we’ll give it a go! 😁
Thank you so much for this damson plum delicious recipe. I had all these plums and didn't know what to do with them. My jam turned out great. Now I'm going to try your damson shortbread recipe.
Hi Tasmin i have used your recipe and method today and it worked out a doddle. Thanks for your sharing your knowledge on UA-cam. Keep up the good work with the videos. Thanks again.
Excellent, thanks for sharing. I've got a glut of Damsons over the weekend we've already used some for gin so were going to follow your steps and have a go at Jam. Thanks again :)
@tamsinskitchen6224 first jar was lovely didn't leave it. Unfortunately, the other two jars got mould on them so thrown away. I'll try your re ipe next time.i used a kiln jar and perhaps air got in or not enough sugar.
I got stones out first and no water and used 900g of fruit and 300g of sugar and half the juice of a lemon. I'll try your recipe next time I make damson jam. I boiled the stones up with a little sugar to get the pectin out. Unsure if that matters but I'll let you know how it turns out.
Hi there! I’m glad you are making damson jam, the lemon is a great idea if the damsons are really ripe. The pectin level reduces in really ripe fruit so the lemon will help the set for sure. X 👍🥰
cheers . great video. just making now. waiting for a friend to bring scales for weighing. at the end is it possible to just finish without putting the little wax paper. what does it do
To make jelly you cook the fruit and it goes through something much finer than a colander (a jelly bag is common) that it drips through (for hours or overnight usually because you can't squeeze it or you get cloudy jelly). It is boiled with the sugar and finished much like jam from that point. It will come out a vibrant colour but very "clear" - like beautiful stained glass. It is one of of the most beautiful things to look at when you hold the jar up to the light. :-)
Damsons are from the same family as the plum, but are different. They are more acidic and hold their shape when cooked unlike plums.In the UK, it's generally accepted that damsons and plums are different - all very confusing!
Damson is dying out now, I wish I had a big garden, I would grow them.. but, alas, my garden is the size of a postage stamp.. we should get a damson revival going.. how about talking to Monty Don?
Hi Tasmin...really wish you did some more videos ?? there such a pleasure to watch an learn lovely basic English recipes .😊
Hurrah! A positive glut of damsons this year - we picked 12lbs this morning! And, as always, we have come back to watch Tamsin’s recipe for the fifth year running because we like her cheery smile! We’ve found a Damson Gin recipe which is excellent, but if you’ve got one, Tamsin, we’ll give it a go! 😁
Just made this jam today as the damsons have gone mad this year. Worked a treat.. Cheers👍🏻
Thanks so much Warren glad to hear it was yummy! X
I have been looking for a dansom recipe for ages! Thanks!
thanks for the video I have just relised I have been making my jam the wrong way for years, been pretty much over boiling it,
Lovely video have got some damsons today and will be having a go Asaph thank you carry on the good work Dor xxx
Thanks so much! X
Thank you so much for this damson plum delicious recipe. I had all these plums and didn't know what to do with them. My jam turned out great. Now I'm going to try your damson shortbread recipe.
Hi Tasmin i have used your recipe and method today and it worked out a doddle.
Thanks for your sharing your knowledge on UA-cam.
Keep up the good work with the videos.
Thanks again.
I will be picking damsons over the weekend and making Tamsin's recipe for the third year running. It's bloody wonderful, and so easy!
Fantastic! That’s great news😃xx
Giving this a go today, wish me luck!
Picked my damsons today. Really looking forward to making the jam. Thanks for the video.
Excellent, thanks for sharing. I've got a glut of Damsons over the weekend we've already used some for gin so were going to follow your steps and have a go at Jam. Thanks again :)
Great video, we love using the recipe!
My sister said you should cut a lemon and add the juice and zest if you are using granulated sugar for the pectin content which will be absent.
Brill video, easy to follow instruction x thank you
That’s really kind Nicola! Xx
Love this🥰
Thanks Giovanna! ❤
Looks like you could do with a larger pot! good video interesting thank you
Don’t worry I’ve got a ginormous pot now! 😂❤
Looks delicious. I will attempt to achieve the same! 🤞thank you.
It’s very easy! Go for it x
Magnificent damson jam, my very favourite :)
Your man is a lucky lucky man😍
I’m the lucky one 👍
just picked a good bag full, bumper year cheers for the video
Looks good 😊
❤
@tamsinskitchen6224 first jar was lovely didn't leave it. Unfortunately, the other two jars got mould on them so thrown away. I'll try your re ipe next time.i used a kiln jar and perhaps air got in or not enough sugar.
Always love your Vidios you are fantastic 5 star
Love this x
I got stones out first and no water and used 900g of fruit and 300g of sugar and half the juice of a lemon. I'll try your recipe next time I make damson jam. I boiled the stones up with a little sugar to get the pectin out. Unsure if that matters but I'll let you know how it turns out.
Hi there! I’m glad you are making damson jam, the lemon is a great idea if the damsons are really ripe. The pectin level reduces in really ripe fruit so the lemon will help the set for sure. X 👍🥰
Please make lots more videos 😀
cheers . great video. just making now. waiting for a friend to bring scales for weighing. at the end is it possible to just finish without putting the little wax paper. what does it do
If you’ve strained it, it’s damson jelly not jam, no?
I like my damson jam to have ‘bits’ in it i.e the remains of the pulp and skin.
To make jelly you cook the fruit and it goes through something much finer than a colander (a jelly bag is common) that it drips through (for hours or overnight usually because you can't squeeze it or you get cloudy jelly). It is boiled with the sugar and finished much like jam from that point. It will come out a vibrant colour but very "clear" - like beautiful stained glass. It is one of of the most beautiful things to look at when you hold the jar up to the light. :-)
Excellent tutorial....although you didn't explain why these plums are "Damson"...!
Damsons are from the same family as the plum, but are different. They are more acidic and hold their shape when cooked unlike plums.In the UK, it's generally accepted that damsons and plums are different - all very confusing!
Where can we get the wax paper, please?
Hi Elisa!
Lakeland do all sorts of jam making equipment including the wax paper disks in different sizes
Good luck! X
Damson is dying out now, I wish I had a big garden, I would grow them.. but, alas, my garden is the size of a postage stamp.. we should get a damson revival going.. how about talking to Monty Don?
3 lbs of damson
2 1/4 lbs of sugar
3/4 pint of water
Śeeds still in the plums?
@@valerieclavin535 only seeds in the final mix, love the crunch
Tamsin Jam?
Sounds good! X
My sister said you should cut a lemon and add the juice and zest if you are using granulated sugar for the pectin content which will be absent.
Hi JJ
Your sister needs to pick her damsons before they become over ripe, then she will find there’s plenty of pectin, no need for lemons! X