Comments on: Damson and Port Jam http://www.mostlyeating.com/damson-and-port-jam Bringing Healthy and Sustainable Food Together Mon, 11 Jan 2016 03:57:42 +0000 hourly 1 https://wordpress.org/?v=5.9.3 By: Kim Wormald http://www.mostlyeating.com/damson-and-port-jam/comment-page-1#comment-815546 Mon, 11 Jan 2016 03:57:42 +0000 http://www.mostlyeating.com/?p=1063#comment-815546 Delicious jam with that something extra and easy to make!

]]> By: nancy http://www.mostlyeating.com/damson-and-port-jam/comment-page-1#comment-788020 Sun, 13 Sep 2015 05:00:18 +0000 http://www.mostlyeating.com/?p=1063#comment-788020 I want to make this jam and have never used damson plums before. Do you wait until the damsons are very soft and ripe, or cook them when they are still firm? I have some now. The plums that are still firm are VERY tart.

Thanks

]]> By: pauline buckley http://www.mostlyeating.com/damson-and-port-jam/comment-page-1#comment-522196 Sat, 13 Sep 2014 11:37:07 +0000 http://www.mostlyeating.com/?p=1063#comment-522196 Thanks for the recipe I really like the sound of the jam. Will let you know how good it has turned out.

]]> By: Louise http://www.mostlyeating.com/damson-and-port-jam/comment-page-1#comment-131110 Thu, 03 Oct 2013 12:26:58 +0000 http://www.mostlyeating.com/?p=1063#comment-131110 Super easy recipe. However, I can’t stress enough the importance of making sure the sugar is completely dissolved before embarking on the rapid boil. (You did stress this, but I didn’t pay enough heed!) I have sticky, burnt caramely damson and port jam – a real damson in distress. Considering I spent 2 hours de-stoning the blighters I was non too pleased with myself. Completely my own fault, and I will be trying again with the next batch.

]]> By: Julia Ewing http://www.mostlyeating.com/damson-and-port-jam/comment-page-1#comment-128943 Mon, 23 Sep 2013 22:56:52 +0000 http://www.mostlyeating.com/?p=1063#comment-128943 Absalutely Fabulous!!!!

]]> By: Joanna http://www.mostlyeating.com/damson-and-port-jam/comment-page-1#comment-120583 Wed, 04 Sep 2013 12:04:14 +0000 http://www.mostlyeating.com/?p=1063#comment-120583 This was my first time making jam…. it is rock solid! I have a dark mess of purple stuff that is completely solid! If you lick the solid it tastes kind of nice – but it is no way spreadable! : (

]]> By: Catering In Brighton http://www.mostlyeating.com/damson-and-port-jam/comment-page-1#comment-23131 Mon, 12 Sep 2011 13:35:38 +0000 http://www.mostlyeating.com/?p=1063#comment-23131 Looks Nice & Interesting. I have never tried this jam before. But will try my hand at this. Thanks for sharing your Recipe. Cheers !!

]]> By: Sweet Hampers http://www.mostlyeating.com/damson-and-port-jam/comment-page-1#comment-21231 Wed, 07 Sep 2011 12:13:11 +0000 http://www.mostlyeating.com/?p=1063#comment-21231 The photos alone makes me want to lick the screen of my computer.

]]> By: sophie http://www.mostlyeating.com/damson-and-port-jam/comment-page-1#comment-21045 Tue, 06 Sep 2011 15:54:45 +0000 http://www.mostlyeating.com/?p=1063#comment-21045 In reply to Johanna GGG.

I will miss the damson tree the most when we move – they’re such an glorious colour. I might have to plant a tree in our new garden

]]> By: sophie http://www.mostlyeating.com/damson-and-port-jam/comment-page-1#comment-21043 Tue, 06 Sep 2011 15:52:48 +0000 http://www.mostlyeating.com/?p=1063#comment-21043 In reply to Gemma.

Hi Gemma

I highly recommend the easy bread to anybody with a clutch of homemade jam to enjoy.

Plum jam is lovely but it’s nice to have a tart flavoured jam like blackberry too. Think how happy you’ll be with too lots of jam on the worktop!

]]>