Worth a try: • Damson chilli jam that uses the tail-end of the crop.
I mentioned that I’d made up this recipe a few weeks ago – using all those tiny and unripe damsons that aren’t worth much other effort. It has been popular here:
2lb 4 oz small unripe damsons – stones in.
2 thumbs ginger – keep them small thumbs to avoid overwhelming the fruit.
2 chillies de-seeded
3 cloves garlic
2 tbsp fish sauce
2 tbsp dark soy sauce
12 oz sugar (with 8 oz it was still pretty tart).
Quarter pint cider vinegar
Just cover the damsons with water and poach until soft and can remove stones when cooled – might need to put through a sieve. If removing the stones by hand, it’s worth counting the damsons in to the pot and the stones out!
Finely grate/chop ginger, garlic and chilli – could do in a food processor.
Add all remaining ingredients except sugar to pan and return fruit pulp.
Bring to simmer, add sugar and cook until done then pot in to warmed and sterilised jars.
Good with cold meats, ham, cheese etc. I’m going to use the riper ones to make damson gin!