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Jam Damson (Damson Jam)

Jam Damson (Damson Jam) is a modern Cymric (Welsh) recipe for a classic jam of damson plums cooked in jam sugar or sugar with pectin until it reaches the setting point. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Damson Jam (Jam Damson).

prep time

15 minutes

cook time

45 minutes

Total Time:

60 minutes

Makes:

4 jars

Rating:

Tags : Vegetarian Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Yn fy marn i, nid oes dim byd tebyg i jam damson; mae'r lliw yn gyfoethog a choch ac mae'r blas yn wirioneddol ryfeddol. Roedd gan ein cymydog goeden ac roedd yn un o'r jamiau tymhorol a oedd bob amser yn cael ei wneud tua dechrau mis Medi. Byddai’r jariau’n cael eu celcio, ambell un ar gyfer y Nadolig a’r lleill yn dod allan fel trît ar gyfer misoedd oeraf y gaeaf. Roeddent bob amser yn heulwen ar y dyddiau byrraf a mwyaf eira.

Cynhwysion:

3kg eirin damson
2kg o siwgr
20g o fenyn

Dull:

Sylwch mai canllaw yn unig yw faint y siwgr yma; a dylid ei addasu yn ôl ansawdd a maint yr eirin. Rwyf hefyd yn hoffi fy ffrwythau yn weddol sur, felly efallai y bydd angen i chwi ychwanegu mwy o siwgwr. Ychwanegwch yr eirin damson a'r siwgr i sosban fawr dros wres isel a mudferwch yn ysgafn am 30 munud cyn dod a'r cynhwysion i ferw cyflym a berwi am 15 munud. Yn ystod yr amser hwn mae angen i chi gael gwared ar y llysnafedd yn ofalus wrth iddo godi i wyneb y jam. Mae angen i chi droi yn aml iawn hefyd, fel arall bydd gwaelod y jam yn llosgi. Profwch am y pwynt gosod trwy roi ychydig o'r jam ar blât sydd wedi'i oeri yn yr oergell. Os yw'r jam yn ffurfio croen pan fyddwch chi'n ei symud â'ch bys, yna mae wedi cyrraedd y man gosod. Os nad yw'n barod, yna dylech barhau i ferwi am 5 munud arall a phrofi eto. Trowch y menyn i fewn i'r jam (bydd hyn yn gwasgaru unrhyw lysnafedd sy'n weddill) yna gadewch i'r jam oeri ychydig yna arllwyswch i mewn i jariau wedi'u cynhesu, wedi'u sterileiddio, yna gadewch iddynt oeri a'u gorchuddio â chaeadau aerdynn.

English Translation

To my mind, there is nothing quite like damson jam; the colour is rich and red and the flavour is truly remarkable. Our neighbour had a tree and it was one of the seasonal jams that was always made around early September. The jars would be hoarded away, a few for Christmas and the others coming out as a treat for the coldest months of winter. They were always a burst of sunshine on the shortest and snowiest of days.

Ingredients:

3kg damson plums
2kg sugar
20g butter

Method:

Note that the amount of sugar here is a guide only and should be adjusted according to the quality and size of the plums. I also like my fruit preserves on the tart side, so you may need to add more to suit your own taste.

Add the damson plums and sugar to a large pan over low heat and simmer gently for 30 minutes before bringing to a rapid boil and boiling for 15 minutes. During this time you need to carefully remove the scum as it rises to the surface of the jam. You also need to stir very frequently, otherwise the bottom of the jam will burn.

Test for the setting point by spooning a little of the jam onto a plate that has been chilled in the fridge. If the jam forms a skin when you move it with your finger then it's reached the setting point. If it does not then you should continue boiling for 5 more minutes and test again.

Stir the butter into jam (this will dissipate any remaining scum) then allow the jam to cool a little then pour into warmed, sterilized, jars then allow to cool and cover with air-tight lids.