Richard Maggs is our resident cooking doctor in the UK and abroad.
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Aga
Cooking Doctor |
| Q. How do I make damson jam in the aga please, or do you have any alternative jam recipes.
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A. DAMSON JAM ON THE AGA
The Aga Cookery Doctor's Easy Damson Jam
4 lb (2kg) damsons
1 pt (600ml) water
3½ lb (1kg 600g) preserving or granulated sugar
Note: this is an UK Imperial pint, having 20 fluid ounces not 16. Use either the Imperial or metric measurements to ensure the correct ratio of fruit to water to sugar.
Wash the fruit and drain well. Cut them from top to bottom and twist to separate the halves, removing the stones. Place in a heavy-based preserving pan (I consider the Aga ones essential) with the water and bring slowly to a gentle simmer on the Simmering Plate. Crack 12 of the stones, remove the kernels and dip them into boiling water to skin them easily. Halve these and reserve. Once the preserving pan is heavily steaming, cover with a lid and transfer to the Simmering Oven for 1½ hours. Place the weighed sugar in a full size Aga roasting tin. Remove the pan and replace with the tin of sugar. Transfer the pan to the Simmering Plate and continue to simmer for a short while, stirring to prevent sticking, until absolutely tender. Add the warmed sugar, stir and cover and return to the Simmering Oven until dissolved, for 20-30 minutes. Transfer to the Boiling Plate and place the clean jars in a tray on the floor of the Simmering Oven to heat through. Boil rapidly for 10 minutes, or until setting point is reached. Stir in the halved kernels. Pot into the warmed jars and cover in the usual way.
I hope that helps.
Best Wishes
Richard Maggs
THE AGA COOKERY DOCTOR
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