Best Damson Plum Pinwheels Recipes

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 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.

DAMSON PLUM PINWHEELS

Steps:

• Make dough:
• Whisk together flour, salt, and cardamom in a bowl.
• Beat together butter, cream cheese, and granulated sugar in a large bowl with an electric mixer at medium-high speed until fluffy, about 3 minutes, then beat in yolk and vanilla. Reduce speed to low and add flour mixture in 3 batches, mixing until dough just comes together. Quarter dough and flatten each piece into a block, then chill, wrapped in plastic wrap, until firm, 2 to 3 hours.
• Put oven rack in middle position and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
• Keeping remaining 3 pieces chilled, roll out 1 piece of dough 3/4 inch thick on a lightly floured surface with a lightly floured rolling pin, then trim edges to make a 12- by 8-inch rectangle. Chill scraps, wrapped in plastic wrap. Cut rectangle into 2-inch squares with pastry wheel.
• Form and bake pinwheels:
• Make a 1-inch-long cut in 1 square from tip of each corner in toward center with a small knife, halving each corner. (You will have 8 points.) With tip of knife, lift every other point and gently fold into center, overlapping ends slightly. Press center lightly to form a small well. Put 3/4 teaspoon of jam in center and transfer with a spatula to a lined baking sheet. Repeat with remaining squares, arranging pinwheels 2 inches apart on sheet.
• Brush cookies with lightly beaten egg white and sprinkle with decorative sugar.Bake until edges are pale golden, 10 to 15 minutes. Cool 5 minutes on sheet, then transfer from parchment to a rack to cool completely.
• While first batch is baking, form pinwheels with another piece of dough. Bake in same manner, then gather scraps and chill until dough is firm enough to reroll, 15 to 20 minutes. Make more cookies with remaining 2 pieces of dough and with scraps in same manner (reroll scraps only once).