Adorned with dew drops of glaucous fruits, the damson tree was innocent in its fairy tale perfection. Plump and firm, tart and succulent they were ideal contenders for picking. There seemed at first glance to be very few, but as the minutes rolled by, our bags heavier and the ladder creaking, the tree continued to proffer its bounty. The result: 6kg of damsons and a swollen stomach from ones that never quite made it into the bag.
Our supply of sugar rather pitiful in the wake of the unsurpassed abundance, I heaved an Olympian quantity back from the supermarket. The one bag that decided to split has left a coating of sticky grit on any coins that I dig out of the corners of my bag.
Then on to the stove went the damsons, the heated sugar and a touch of water. They blistered, bubbled and broke out of their skins. The stones rose to the surface like witches on trial and had to be picked out one by one. Meanwhile the mixture boiled and thickened, giving off a foamy pink effervescence that I carved off as it supposedly tastes slightly bitter (although I rather enjoyed spooning it directly into my mouth). Then as it reached its rich amethyst depths and a satisfying viscose texture, I took it off and poured it into the sterilised jars: therapeutic and deeply satisfying…the first-time round.
But as I tried to leave the kitchen I was bludgeoned with another 3kg worth of damsons. I was pelted, too, with threats of waste and rotting fruit if I didn’t make jam immediately. The kitchen became heated with the upset from my father who had cultivated and nurtured the tree for years.
So, I gave in and became a slave to the damson tree once more, boiling, straining, stirring pouring. And now we have half a fridge thronging with jar upon jar of jam. And what does one do when he or she has a year’s supply of jam? Well, I find eating it straight from the jar perfectly acceptable, but others need a medium as an excuse. So I made scones. These are not the dry, stale and overly sweet ones that leave you desperately seeking a currant to relieve you from the accumulating doughy mass at the top of your palate. These are soft, light, moist and crumbly. Rustic in shape, they are best eaten immediately or on the same day (though it is unlikely they will survive longer).
Spelt Scone Recipe – makes 12
500g white spelt flour (can be substituted with plain)
4 ½ tsp cream of tartar
2 tsp bicarbonate of soda
(optional: 2 tbsp sugar if would like them sweet)
1/2 tsp salt
125g cold unsalted butter, diced
1 egg, beaten, for egg wash
6cm round cookie cutter
Large baking sheet, lined with baking parchment
1) Preheat the oven to 220°C.
2) Into a large bowl sift all the dry ingredients. Add in the butter and with fingertips rub it into the dry ingredients until like damp sand. Pour in the milk and very gently fold in until just combined (there may still be pockets of flour).
3) Turn the dough out onto a floured surface and knead it lightly for about 10 seconds. Roll out to a 3cm thickness and then cut out as many scones as possible. Lightly re-knead the scraps of dough and roll out once more to cut out the last remaining scones. Space them out on the tray and blush with the beat egg. Place in oven to bake for 8-10 minutes until they are shiny and golden.
Damson Jam Recipe (makes about 3kg, 9 jars)
NB. This recipe can be adapted for any number of damsons by maintaining the ratio
2kg damsons (slightly under-ripe and not too soft)
9 jam jars, sterilised
1) Pour sugar into an over proof dish and place in oven heated to a low temperature (around 120°C) while the damsons are prepared. Place a couple of small plates into a fridge to cool – these will be used to check the jam’s consistency later.
2) Grease a large stainless-steel pot with butter to prevent the fruit from sticking. Then pour in the damsons and water and stew over a medium-low heat, stirring gently until the damsons’ skins break. Pour in the warmed sugar and stir over medium-low heat until the sugar has dissolved.
3) Increase the heat to medium-high and allow to boil (controllably), stirring occasionally to prevent the fruit from sticking. After a few minutes, as the fruits break down, a pink foam will rise to the surface. Using a slotted spoon, siphon this off into a bowl. If some remains it won’t ruin the jam, it just doesn’t taste as pure as the rest. Then, as the stones begin to rise up, siphon off those too.
4) After about 15 minutes of boiling, when all the stones have been removed, pour a teaspoon of the liquid onto a cold plate. Let it sit for about a minute then tilt the plate, if the liquid is no longer watery, with a viscosity between a sauce and a jam, and wrinkles when pushed with the finger, it is set. For the more scientifically-minded, it should be 105°C on a sugar thermometer. Pour the jam into the sterilised jars and allow to come to room temperature before sealing them with lids.
HUNGRY FOR MORE?