​End of Summer Autumn Recipe

The transition from the end of summer to the beginning of autumn is a magical time of shifting seasons. The harvest season beckons, with orchards heavy with ripe fruits and fields of grains ready for picking. Autumn brings forth a treasure trove of flavours that can be captured in glass jars of jams, preserves, fermenting pickles, and even bottling your own drinks.

Autumn is the time when botanicals such as juniper berries and rosemary are at their prime. Infuse your own gin with these seasonal delights by gathering your chosen botanicals, adding them to a quality gin base, and letting time work its magic. After a few weeks, strain and decant into beautiful bottles or jars. These homemade infusions make for thoughtful Christmas gifts or can be used to create signature cocktails.

There is so much to harvest, bake, bottle and preserve in Autumn. Pumpkins are not just for carving spooky faces. Pumpkin pies, soups, and roasted seeds all feature on our tables, adding a seasonal taste to autumn feasts. Butternut and acorn squash are at their prime now, making hearty additions to stews and casseroles. Their sweet, nutty flavour pairs perfectly with aromatic herbs and spices.

And don't forget the pies! Apples, pears, and pumpkins shine in autumn's desserts. Fill your pastry with homemade jams for extra flavour, or create a lattice top for a fancier finish.

Plums, with their juicy, sweet flesh, are like nature's candy. They come in all shades, from deep purples to vibrant reds and golden yellows. And then there are damsons. They might be only small, but they pack a tart punch that's perfect for jams and pies. Damsons grew in popularity in medieval England when the monks took a liking to them and started growing them in their monastery gardens. Eventually, they found their way into traditional English dishes, including damson puddings and even bottled into Damson wine.

During World War II, damson jam played a role in boosting the morale of people on the home front in the United Kingdom. The British government encouraged home canning and preserving of fruits and vegetables as part of the war effort and particularly pushed the preserving of damson jam. Although they've had their ups and downs in popularity, damsons are still a beloved part of England's culinary heritage.

We have a lovely damson jam recipe for you here.

To make about 6 half pint (8 oz) jars of jam, you'll need:

5 cups coarsely chopped and pitted damson plums (equivalent to around 2 lbs unpitted / fresh)

3 cups sugar

3/4 cup water

Once the fruit are pitted, it helps to chop them coarsely so that the damson pieces don't dominate your finished jam. It's important to leave in the peels for a variety of reasons, so just chop the fruit, peels and all.

To make the damson jam, add the chopped pitted fruit to a jam pot along with the water and sugar.

Stir to distribute the ingredients and turn on the heat to medium-high. As the jam cooks, the fruit should fall apart fairly quickly. Cook the damson jam until it thickens up nicely and reaches gel stage. Damson jam is "set" at 220 degrees F at sea level.

Once the jam has reached set point, you can remove the pot from the heat and then ladle the jam into pre-prepared jars, leaving 1/4 inch headspace.

Canning is, of course, optional, but it allows you to create a larder staple which you can enjoy all year round. Correctly canned jams maintain peak quality for up to 18 months without refrigeration. Read more on how to can your damson jam here: https://creativecanning.com/damson-jam/.

Ensure you have purchased preserving jars or canning jars safe for high temperatures!

Looking for ways to use up leftover your damson jam? Look no further! We've got a whole host of ideas for you.

- First off, let's talk toast. Slather it generously on a slice of warm, buttered toast, and you've got yourself a hearty breakfast.

- Swirl into yoghurt or drizzled over vanilla ice cream for a sweet treat.

- Bake thumbprint cookies with a plum jam filling or try jam turnovers with crispy puff pastry.

- Ever tried it on a cheese platter? A dollop of damson jam alongside some sharp cheddar or creamy brie - perfection! Picture a rustic charcuterie board adorned with cheeses, homemade jams, and pickled vegetables.

- And don't forget the main course. It's a fantastic glaze for roast meat, particularly game meats such as duck or venison.

- Experiment with making your own cocktails by incorporating damson jam into your drinks. It can be an interesting addition to cocktail recipes, adding both tartness and sweetness.

- Use your jam as a salad dressing, creating a fruity vinaigrette by blending damson jam with olive oil, vinegar, and seasonings for a flavourful salad dressing.

- If you're still looking for ideas, you can use your jam as a filling for cakes, muffins, or tarts. It will add moisture and flavour to your baked goods.