Plums, gages and damsons are all stone fruits that thrive in sheltered, warm gardens. Related recipe search ... Last week I made 2 batches damson plum preserves, 3 days apart, from damson tree in my yard. Have made damson chutney and plum jam but still have a freezer full of fruits to use. Then use for: Damson Plum Cordial. The damson was introduced into the American colonies by English settlers before the American Revolution. While the damson plum is quite sour and not much fun to [46] Local types of English prune such as the Gloucestershire 'Old Pruin', are sometimes described as damson varieties. Varieties of insititia are found across Europe, but the name damson is derived from and most commonly applied to forms that are native to Great Britain. Performance & security by Cloudflare. 'Common Damson' (syn. The cultivars 'Farleigh Damson'[24] and 'Prune Damson'[25] have gained the Royal Horticultural Society's Award of Garden Merit. Plants for his grandsons.”[citation needed]. There is a body of anecdotal evidence that damsons were used in the British dye and cloth manufacturing industries in the 18th and 19th centuries, with examples occurring in every major damson-growing area (Buckinghamshire, Cheshire, Westmorland, Shropshire and Worcestershire). And the more viscous it is, the more it will cling to, for example, vanilla or nut ice-cream, duck, venison or anything else you would like to glaze with the rich flavour of damson. It has good texture and taste. They have thick, dark blue, bloomy skins that are rich in acrid tasting tannins. Get one of our Damson plums recipe and prepare delicious and healthy treat for your family or friends. Learn how to cook great Damson plums . [13] Elsewhere damsons were used in orchards to protect less hardy trees, though orchards entirely composed of damson trees were a feature of some areas, notably the Lyth Valley of Westmorland and the Teme Valley in the Malverns, and indeed damsons were the only plum planted commercially north of Norfolk.[14]. The Luxembourg speciality quetschentaart is a fruit pie made with insititia plums.[50]. Line a plastic sieve with a square of muslin (or use a coffee filter in a cone for a really refined gin) … We do not meet with it abroad, nor is any mention of it made in any of the pomological works or nurseryman's catalogues on the Continent". Thus, damson plums are rarely eaten as-is. 'Prune Damson', 'Long Damson', 'Damascene', 'Westmoreland Damson', 'Cheshire Damson') is a very old variety; its blue-purple, ovoid fruit has a distinctively "full rich astringent" flavour considered superior to other damsons, and it was thought particularly suitable for canning. The most likely cause is that something on your server is hogging resources. An Error 522 means that the request was able to connect to your web server, but that the request didn't finish. In South and Southeast Asia, the term damson plum sometimes refers to jamblang, the fruit from a tree in the family Myrtaceae. [7] One commonly stated theory is that damsons were first cultivated in antiquity in the area around the ancient city of Damascus, capital of modern-day Syria, and were introduced into England by the Romans. Remove the stone from the plums using a sharp knife. However, a 2005 report for conservancy body English Nature could find no documentary evidence within the dyeing industry that damsons were ever a source of dye, noting that use of natural dyes declined rapidly after the 1850s,[16] and concluded that "there seems no evidence that damsons were used extensively or techniques [for using them] developed". It was regarded as thriving better in the continental United States than other European plum varieties; many of the earliest references to European plums in American gardens concern the damson. [3] Damsons are relatively small ovoid plum-like fruit with a distinctive, somewhat astringent taste, and are widely used for culinary purposes, particularly in fruit preserves and jams. Description/Taste Blue Damson plums are a small variety approximately the size of a large cherry. This acid gives the plums a bitter taste which many people find unpleasant. They end up with a deep, rich taste and amazing texture that will completely blow you away. This damson and apple crumble will go down a treat as a family dessert. Damson stones have been found in an excavation in Hungate, York, and dated to the late period of Anglo-Saxon England. The main characteristic of the damson is its distinctive rich flavour; unlike other plums it is both high in sugars and highly astringent. Raw damsons can be rather [10] Insititia plums of various sorts, such as the German Kriechenpflaume or French quetsche, occur across Europe and the word "damson" is sometimes used to refer to them in English, but many of the English varieties from which the name "damson" was originally taken have both a different typical flavour and pear-shaped (pyriform) appearance compared with continental forms. Damson plums are mostly grown in the United Kingdom as well as a few California orchards and harvested in the late summer and fall. Wash plums, remove seeds, cut in fourths. The true damson is small and oval, almost almond-shaped, with dark indigo-purple skin, covered in a soft bloom and bright-green, sharp-sour flesh that when cooked with sugar, produces darker, reddish-purple juice. An Error 522 means that the request was able to connect to your web server, but that the request didn't finish. A type of damson once widely grown in County Armagh, Ireland, was never definitely identified but generally known as the Armagh damson; its fruit were particularly well regarded for canning. Measure and add 3/4 cup sugar for each cup of fruit. Damsons are my favourite members of the plum family. Some varieties of damson, however, such as "Merryweather", are sweet enough to eat directly from the tree, and most are palatable raw if allowed to fully ripen. To confuse matters, the White Bullace was in the past sold in London markets under the name of "white damson". It’s rich flavour and deep colour make it a perfect jam to enjoy in the autumn and beyond. Your IP: 79.137.34.35 insititia is still extremely debatable: it is often thought to have arisen in wild crosses, possibly in Asia Minor, between the sloe, Prunus spinosa, and the cherry plum, Prunus cerasifera. (I had 4 cups of plum juice, 4 cups of sugar and 2tsp of citric acid) Bring to a boil over medium-high heat. Although the majority of damson varieties are blue-black or purple in colour, there are at least two now-rare forms of "white damson", both having green or yellow-green skin. It is a very good late plum. It had a mealy texture and acid flavour, and by the 1940s it was no longer planted. Damson Jelly. The Damson plum makes a tart, flavorful, soft-setting jam that is a rich, deep wine-colored spread for cookies, waffles, bread, or anything else, really. The National Fruit Collection has accessions of the "White Damson (Sergeant)"[47] and the larger "White Damson (Taylor)",[48] both of which may first have been mentioned in the 1620s. These tart plums taste excellent when transformed into jams and other damson preserves. insititia, which is a smaller but invariably round plum with purple or yellowish-green skin. Stir mixture over low heat until sugar is dissolved. The damson is broadly similar to the semi-wild bullace, also classified as ssp. Slightly tart, not very flavorful, nothing like a regular plum which can be incredibly succulent and juicy. 'Blue Violet' originated in Westmoreland (likely as a hybrid or development of 'Shropshire Prune') and was first sent to the National Fruit Trials in the 1930s. Crecipe.com deliver fine selection of quality Damson pie recipes equipped with ratings, reviews and mixing tips. [9], The exact origin of Prunus domestica subsp. insititia, or sometimes Prunus insititia), also archaically called the "damascene", is an edible drupaceous fruit, a subspecies of the plum tree. Additional troubleshooting information here. [20] The fruit of the damson can also be identified by its shape, which is usually ovoid and slightly pointed at one end, or pyriform; its smooth-textured yellow-green flesh; and its skin, which ranges from dark blue to indigo to near-black depending on the variety (other types of Prunus domestica can have purple, yellow or red skin). 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