Author Topic: Damson jam - bitter edge! (Read 2886 times)

SafeHaven · « **on:** September 12, 2018, 08:21:48 am »

Made a batch of damson jam last night... was expecting the sweet/tart plummy delight my grandmother made all through my childhood. But this has a bitter edge that I can't get around. I'm sure that's not how it's meant to taste. I used 1.8kg of damsons and 1.8kg of sugar (145ml of water). I would say the bitterness subsided slightly after cooking and cooling, and it's set wonderfully... but still, that bitter edge is still quite present. Any ideas why this would be?

pharnorth · « **Reply #1 on:** September 12, 2018, 08:03:27 pm »

The 1:1 with sugar and quantity if water is pretty much the same as I use. I did mine a few weeks ago so if you are doing them now I guess they are all ripe because a few under ripe ones might have that affect?

pgkevet · « **Reply #2 on:** September 13, 2018, 03:18:47 am »

Here's an unpleasant thought for you....Did you split all the fruits to check for larvae? I have about 1:10 affected this year....
pgk

SafeHaven · « **Reply #3 on:** September 13, 2018, 01:15:27 pm »

I did not check for larvae

I also have a victoria plum tree and did split all of those and found no larvae at all... so

it's the same for the damsons.

I have a jar of the last bit in the pan that wasn't quite enough for a full jar, and after a day in the fridge, it does seem to have settled a bit in taste. So hopefully it'll be OK!

pgkevet · « **Reply #4 on:** September 13, 2018, 02:29:44 pm »

hpefully you were OK. I had about 1:10 in the victoria too

pharnorth · « **Reply #5 on:** September 13, 2018, 09:49:05 pm »

I don't suppose they do much harm after being boiled to setting point in a syrup.

Fleecewife · « **Reply #6 on:** September 14, 2018, 01:26:35 am »

...and anyway they have been fed on damson so should taste ok. Just a bit of extra protein.

It might be the skins which are bitter, or sometimes there are small bitter patches in plummy fruit, near the stone, which I dig out.