Damson plum jam is a classic Turkish jam known for its sweet-sour balance, made by simmering pitted damson plums with sugar over low heat until thickened. Keeping the simmer long and slow over low heat lets the jam reach a deep amber colour without scorching. It sits comfortably alongside breakfast plates at party tables, spread on bread packed for lunch, or eaten by the spoonful as a late-night treat.
Pit the damson plums and put them in a wide pot together with the sugar.
Let the plums sit with the sugar for 1 hour to release their juice.
Put the pot on the stove and simmer over low heat, skimming the foam, for 55 minutes until thickened, adding the lemon juice in the last 10 minutes.
Fill sterile jars with the hot jam, seal the lids tightly, turn the jars upside down and let them sit for 10 minutes.
If you try to rush the jam over high heat, it catches on the bottom and leaves a burnt taste — keep simmering it patiently over low heat.
Adding a cinnamon stick in the last 10 minutes of simmering gives the jam a warm, deep aroma.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.