Plum or Damson Jampote

Page 189

Cuisine: English/Scottish | Course Type: Jams/Preserves

(1 review)

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Recipe Review

This is not exactly a preserve - as the name implies it's halfway between jam and compote. I made the damson version - great with rice pudding and would make a good filling for a sponge cake.

The recipe also produces what would probably have been called Damson Ketchup in the past - I haven't quite decided what to do with this as I don't use dipping sauces much, though it should make a good addition to sauces for pork and duck, and possibly lamb (some Cumbrian recipes for lamb include damsons).

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