Damson Plum Nectar Recipes

DAMSON PLUM NECTAR

Steps:

• Wash and pick over the plums.
• Put them in a kettle with the 2 quarts of water.
• Bring to a boil and boil for 15 minutes, stirring regularly.
• Put them through a food mill, or press in a strainer to extract as much juice as possible.
• Return the pits and skins to the kettle, and add the apple cider.
• Bring to a boil and boil for another 10 minutes or so.
• Strain again, into the same pot with the rest of the juice.
• Discard the skins and pits.
• Put 7 jars in a canner, cover with water and bring to a boil; boil for 10 minutes to sterilize.
• When they are done, take them out and put in 7 more jars and boil them for 10 minutes.
• Meanwhile, return the juice to the kettle, and add the sugar, honey and lemon or lime juice.
• Bring to a boil.
• When it boils, pack it in the hot sterilized jars, and seal according to manufacturer's directions.
• (Generally, boil lids for 5 minutes).
• Return 7 jars to the canner and process for 10 minutes.
• Remove and repeat with the remaining jars.
• To serve; dilute with 2 or 3 jars of cold water according to taste, and serve over ice.
• Also good with ginger ale or maybe even white wine.

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.