The Deep, Dark Secret of Damson Plum Nectar

I’ll never forget the late summer I spent at my grandmother’s farm. The air hung thick and heavy with the sweet scent of ripening fruit, and the branches of her damson plum tree bowed low, laden with their dusky purple jewels. We spent what felt like days picking them, our fingers stained a deep crimson, the sun warm on our backs. Grandma, a woman who abhorred waste, was determined to preserve every last plum. Jams and preserves were the usual, but one year, she experimented, and the result was pure magic: a concentrated damson plum nectar, a taste of summer bottled and ready to be unlocked months later. It was so much more versatile than jam, she declared, a secret weapon in the kitchen.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yields: Approximately 14 (500ml) jars
• Serves: 42
• Dietary Type: Vegan, Gluten-Free

Ingredients

• 6 quarts Damson plums
• 2 quarts filtered cold water
• 1 quart fresh apple cider
• 4 cups sugar
• 1 cup honey
• 3 cups fresh lemon juice or 3 cups fresh lime juice (or a combination)

Equipment Needed

• Large kettle or stockpot
• Food mill or strainer
• Canning jars (14 x 500ml)
• Canning rack and pot (canner)
• Jar lifter
• Lid lifter (optional)

Instructions

1. Begin by carefully washing and picking over the Damson plums. Remove any stems or leaves. Discard any plums that are bruised or damaged.
2. Place the washed plums in a large kettle or stockpot. Add the 2 quarts of filtered cold water.
3. Bring the mixture to a boil over medium-high heat, then reduce the heat and boil gently for 15 minutes, stirring regularly to prevent sticking and ensure the plums cook evenly. The plums will begin to soften and release their juices.
4. Remove the pot from the heat. Now, it’s time to extract the juice. Working in batches, put the cooked plums through a food mill to separate the juice from the skins and pits. If you don’t have a food mill, you can use a strainer or cheesecloth-lined colander. Press down firmly on the solids to extract as much juice as possible.
5. Don’t discard the skins and pits just yet! Return them to the kettle. Add the 1 quart of fresh apple cider to the kettle with the plum remains.
6. Bring the apple cider and plum remains to a boil over medium-high heat. Then reduce the heat and boil for another 10 minutes or so, stirring occasionally. This second boiling will help extract any remaining flavor from the plums.
7. Strain the mixture again, this time into the same pot containing the reserved plum juice. Be sure to press down on the solids to extract every last drop.
8. Now, you can discard the skins and pits. They have given all they have to offer.
9. Sterilize the canning jars. Place 7 jars in a canner, cover them completely with water, and bring to a boil. Boil for 10 minutes to sterilize.
10. When the first batch of jars is done, carefully remove them from the canner using a jar lifter. Set them aside on a clean towel. Place 7 more jars in the canner, cover with water, and boil for another 10 minutes.
11. While the jars are sterilizing, return the plum juice to the kettle. Add the 4 cups of sugar, 1 cup of honey, and the 3 cups of fresh lemon juice or lime juice (or a combination). The citrus juice helps to balance the sweetness and act as a natural preservative.
12. Bring the mixture to a boil over medium heat, stirring constantly until the sugar and honey are completely dissolved.
13. Once the nectar is boiling, carefully ladle it into the hot, sterilized jars, leaving about 1/4 inch of headspace at the top.
14. Wipe the rims of the jars with a clean, damp cloth to remove any spills. Place the lids on the jars and screw the bands on tightly, but not too tightly – fingertip tight is ideal.
15. Process the filled jars in a boiling water canner. Return 7 jars to the canner, ensuring they are covered with at least 1-2 inches of water. Bring the water to a boil and process for 10 minutes.
16. Carefully remove the processed jars from the canner using a jar lifter and place them on a clean towel-lined surface to cool. Repeat with the remaining jars.
17. As the jars cool, you should hear a “popping” sound as the lids seal. This indicates that the jars have been properly processed.
18. After 12-24 hours, check the seals by pressing down on the center of each lid. If the lid doesn’t flex or move, it’s sealed. If it flexes, the jar didn’t seal properly. You can reprocess the jar with a new lid or store it in the refrigerator and use it within a week.
19. To serve: Dilute the Damson plum nectar with 2 or 3 parts cold water according to your taste, and serve over ice. It’s also delicious with ginger ale or even a splash of white wine for a sophisticated cocktail.

Expert Tips & Tricks

• Adjusting Sweetness: The amount of sugar and honey can be adjusted to your liking depending on the tartness of your plums. Taste the nectar after it has been simmering for a few minutes and add more sweetener if needed.
• Enhancing Flavor: A small pinch of ground cinnamon or a vanilla bean added during the simmering process can add a lovely depth of flavor to the nectar. Remember to remove the vanilla bean before jarring.
• Preventing Foaming: If the nectar foams excessively while boiling, add a small pat of butter or a teaspoon of vegetable oil to the pot.
• Canning Safety: Always follow proper canning procedures to ensure the safety and longevity of your preserved goods.

Serving & Storage Suggestions

Serving: Serve the Damson plum nectar chilled, diluted with water, sparkling water, ginger ale, or even as a cocktail mixer. Garnish with a sprig of mint or a slice of lemon or lime. It also makes a wonderful addition to smoothies or as a glaze for grilled meats.

Storage: Properly sealed jars of Damson plum nectar can be stored in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 2-3 weeks. Unsealed jars should be refrigerated immediately and used within a week.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	146 kcal	N/A
Calories from Fat	2 g	2%
Total Fat	0.3 g	0%
Saturated Fat	0 g	0%
Cholesterol	0 mg	0%
Sodium	1.4 mg	0%
Total Carbohydrate	38 g	12%
Dietary Fiber	1.4 g	5%
Sugars	35.4 g	N/A
Protein	0.8 g	1%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods. Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

• Spice it Up: Add a star anise or a few cloves during the second boil for a warm, aromatic flavor.
• Berry Blend: Combine Damson plums with other berries like raspberries or blackberries for a mixed fruit nectar.
• Honey Only: For a more intense honey flavor, use all honey instead of sugar and honey. Be aware that this may affect the color and consistency.
• Sugar-Free Option: Experiment with using a sugar substitute suitable for canning, but be sure to research its impact on the final product’s texture and shelf life.

FAQs (Frequently Asked Questions)

Q: Can I use frozen Damson plums for this recipe?
A: Yes, frozen Damson plums can be used. Be sure to thaw them completely before using and drain off any excess liquid.

Q: Do I need to remove the pits before cooking the plums?
A: No, the pits can be left in during the cooking process as they add flavor. They will be removed when you pass the plums through a food mill or strainer.

Q: What if I don’t have a canner?
A: If you don’t have a canner, you can process the jars in a large stockpot with a rack at the bottom to prevent the jars from sitting directly on the heat. Ensure the jars are completely covered with water.

Q: Why is lemon or lime juice necessary?
A: Lemon or lime juice is essential for increasing the acidity of the nectar, which is crucial for safe canning and preservation. It also balances the sweetness and enhances the flavor.

Q: Can I make a smaller batch of this recipe?
A: Yes, you can easily halve or quarter the recipe to make a smaller batch. Just be sure to adjust the canning time accordingly.

Final Thoughts

This Damson plum nectar is more than just a drink; it’s a taste of history, a whisper of sunshine, and a testament to the magic that happens when simple ingredients are transformed with care. I encourage you to try this recipe and experience the unique and delightful flavor for yourself. Share it with loved ones, experiment with different variations, and create your own memories around this delicious elixir. Perhaps you’ll even discover your own secret weapon in the kitchen!