Best Damson Plum Nectar Recipes

DAMSON PLUM JAM

Steps:

• Wash and pick over the plums.
• Combine the plums and the water.
• Bring to a boil and cook 15 minutes, stirring constantly.
• Allow to cool enough to handle - or completely, if you like - and fish out the pits (I put them through a food mill, and then removed the pits from the remaining pulp).
• Return the pulp to the rest of the jam once the pits are out.
• Meanwhile, put the jars into a canning kettle and cover with water to one inch above the tops of the jars.
• Bring to a boil, boil 10 minutes to sterilize.
• Return the plums to the jam kettle, and bring them back to the boil. Add the sugar to the plums, stirring to dissolve.
• Boil to jam stage, about 20 minutes. Test for the gelling point with one of the following methods: Temperature test - Use a jelly or candy thermometer, and boil until mixture reaches the following temperatures at altitudes of: Sea level to 1,000 feet - 104°C/220°F; 1,001 feet to 2,000 feet - 103°C/218°F
• Sheet or spoon test - Dip a cool metal spoon into the boiling jelly mixture. Raise the spoon out of the steam, about 12 inches above the pan. Turn the spoon so the liquid runs off the side. The jelly is done when the syrup forms two drops that flow together and sheet or hang off the edge of the spoon.
• I like the"sheet" test.
• As the jam cooks, remove any pits you may have missed.
• Remove from the heat and stir and skim 5 minutes.
• Pour into hot sterilized jars and seal with lids sterilized according to the manufacturers directions.
• (Generally, boiled for 5 minutes.) Place jars of jam back in boiling water bath and boil for 5 minutes.
• Let cool, and store when the jars have sealed.

SWEET PICKLED DAMSONS

Steps:

• Put the vinegar, cinnamon, allspice berries, and orange juice and zest into a pan and bring to a boil. Boil for 4 to 5 minutes, then strain and allow to cool.
• Prick each plum with a needle or skewer (this will prevent them from splitting). Add the fruit to the cool spiced vinegar in a clean pan. Bring slowly to a simmer, then simmer very, very gently for 10 to 15 minutes, until the plums are just tender. Using a slotted spoon, lift out the plums and pack them into warm, sterilized jars (see p. 21).
• Return the spiced vinegar to the heat, add the sugar, and stir until dissolved. Boil for several minutes to reduce and thicken. Pour this hot spiced syrup over the plums and seal immediately with vinegar-proof lids (see p. 22). Store in a cool, dark place. These pickled damsons are best kept for 6 to 8 weeks before eating. Use within 1 year.
• You can use the same method to pickle firm cherries or green gooseberries. Rhubarb, cut into 2-inch chunks, can also be dealt with in this way - but add the sugar with the rhubarb, as it will help keep it whole.

DAMSON TARTLETS

Steps:

• Make pastry dough:
• Pulse flour, butter, and confectioners sugar in a food processor until it resembles coarse meal. Add egg yolks and pulse just until a dough forms.
• Transfer dough to a lightly floured surface and divide in half. Form each half into a 4-inch square (about 1 inch thick) and wrap in plastic wrap. Freeze until solid, at least 2 hours.
• Make compote while pastry freezes:
• Bring whole plums, sugar, wine, and bay leaf to a simmer in a heavy medium saucepan over medium-low heat, covered, stirring occasionally until sugar has dissolved (be careful juices don't boil over). Reduce heat to low and simmer, covered, stirring occasionally, until plums fall apart, about 30 minutes. Transfer to a bowl and chill, uncovered, until cold, then cover. Discard pits and bay leaf, then add a little confectioners sugar to taste if desired.
• Bake pastry:
• Coarsely grate pastry from one frozen square into tartlet pans, dividing it evenly. (Reserve remaining dough for another use.) Press dough flakes into tartlet pans to line bottoms and sides evenly. Prick bottoms all over with a fork, then freeze tartlets until firm, at least 1 hour.
• Preheat oven to 425°F with rack in middle.
• Put tartlets in a shallow baking pan and put in oven. Turn oven temperature down to 400°F and bake until shells are golden all over, 15 to 18 minutes.
• Transfer tartlet pans to a rack to cool completely, then remove shells from pans.
• Make cream filling:
• Put cream in a large bowl, then scrape seeds from vanilla bean into cream. Beat in sugar and zest with an electric mixer until cream just holds stiff peaks. Fold in about 2 tablespoons plum compote, then divide cream among tartlet shells. Serve topped with some of remaining compote (you will have a lot left over).