Small, oval, bluish, extremely tart Damson plums, not to be confused with sweet purple plums, are the key ingredient in the most sublime preserves on earth. However, these plums have become increasingly rare, making them a nostalgic memory from my childhood. Back then, my mother would can the ones sold to her by a local farmer in large quantities. Nowadays, trendy fruits like sapotes, loquats, cherimoyas, and cactus pears have taken the spotlight, while the Southern damson plums are on the verge of disappearing. It’s a puzzling situation. Thankfully, if you’re lucky, you may still find a few damsons at reputable markets in late summer. When you do, seize the opportunity and make these preserves. The result is an exquisite spread that pairs beautifully with hot biscuits or any toasted homemade bread.
MAKES: six 1⁄2-pint jars
INGREDIENTS:
- 3 cups sugar
- 1/2 cup water
- 1 1/2 pounds damson plums, seeded and coarsely chopped (about 6 cups)
INSTRUCTIONS:
- In a large stainless-steel or enameled saucepan, combine the sugar and water and stir till the sugar dissolves.
- Bring the mixture to a boil.
- Add the plums to the saucepan and return to the boil.
- Reduce the heat to moderately low and simmer the plums gently, uncovered, till the fruit is clear and the syrup thick, for about 30 to 40 minutes.
- Ladle the plum preserves into six 1/2-pint sterilized jars, leaving about 1/4 inch of space from the tops.
- Seal the jars and store them for at least 2 months at room temperature before serving.
