After speaking to a friend who also harvested his damson tree last weekend, I decided to hurry up with my plum recipes as 2011 looks set to be the year of the damson and I had to share this delicious damson plum jam.
Normally ready from late August and throughout September, my little buddies are in a hurry to be preserved and so am I. The fastest and most lasting solution is to turn these little gems into jam. At first I was struck with pure horror of how to de-stone my mountain of plums. When making the plum pudding cake, I discovered my batch wasn’t going to give up their stones without a fight (they were very soft). Thinking back of my time in Munich, I remembered my mum’s secret weapon: the “Zwetschgenentsteiner”, a handy de-stoner which simultaneously semi-quarters plums.