Preserving/Freezing Damsons
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- Primrose
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I bought more damsons recently than I can quickly process so need to freeze them short term. Is it best to freeze them whole, or cook them down and freeze them as a pulp? We've already made some jam. Does anybody have other interesting ways of using them?
- Chantal
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Hi Primrose
You can pickle them although I've not tried as I've only recently got the recipe. I'll post it in recipes if you like, it's from a fabulous little volume called "The Perfect Pickle Book".
Our damson trees are so laden with fruit that the branches are breaking so I will be trying this out pretty soon.
You can pickle them although I've not tried as I've only recently got the recipe. I'll post it in recipes if you like, it's from a fabulous little volume called "The Perfect Pickle Book".
Our damson trees are so laden with fruit that the branches are breaking so I will be trying this out pretty soon.
Chantal
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- Primrose
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Yes I might make some more damson cheese. Made some years ago. It was delicious but I gave a few pots away as presents and I suspect that the recipients didn't really know how to eat it or what to do with it so this time the produce will stay on home soil !
Hi Primrose,
I have just made 10lb of Damson Jam and I have cooked three more 3lb amounts Damsons and bagged them up and put them in the freezer including the stones.
When I defrost I then pick the stones out pop them into a muslin bag and bring to temperature add the sugar and then remove the stones and squeeze the surplus off. Leave to stand a while then pot up. They do not deteriorate and the skins retain their colour when frozen. I will make more jam just after Christmas possibly.
I do this same thing with Seville Oranges in ready sized amounts and make Marmalade throughout the year.
JB.
I have just made 10lb of Damson Jam and I have cooked three more 3lb amounts Damsons and bagged them up and put them in the freezer including the stones.
When I defrost I then pick the stones out pop them into a muslin bag and bring to temperature add the sugar and then remove the stones and squeeze the surplus off. Leave to stand a while then pot up. They do not deteriorate and the skins retain their colour when frozen. I will make more jam just after Christmas possibly.
I do this same thing with Seville Oranges in ready sized amounts and make Marmalade throughout the year.
JB.