Super Easy Damson Marmalade Recipe!

on October 20, 2021

Homemade Damson Marmalade

How to Make Damson Marmalade (Mürdüm Eriği Marmelatı)

Breakfast is actually one of the most important elements of Anatolian (Turkish) cuisine. For Turks: breakfast is a very important meal in the day and it is a fundamental part of the culture. Turkish breakfast requires all the family members to be there. Generally,Turkish breakfast consist of an array of cheeses, olives, egg dishes and different jams or marmalades.

In this post, we are going to share our damson marmalade with you. During the summer, we have made many different jams. Lastly, we made damson jam and shared its recipe with you in september. On the other hand, homemade marmalades are very popular in our cuisine. Orange marmalade (we call it "Trunç marmelat"), apricot marmalade, cranberry marmalade, strawberry marmalade, peach marmalade, fig marmalade, pear marmalade are very popular marmalades throughout the Anatolia.

What is the difference between jam and marmalade? According to jam experts; Jam is made from whole or cut up pieces of fruit with sugar. On the other hand, marmalade is preserves made with citrus - using the whole fruit; along with the rind. In Spain and Portugal, marmalade is similar to jam but made only from the "Bitter Seville Oranges". But, in today, many different fruits are used for the marmalade.

Damson Plum Marmalade

How to Make Damson Marmalade (Mürdüm Eriği Marmelatı)

Damson plums are tiny sour plums that are too bitter to eat but make delicious marmalade or jam. Damson marmalade makes a wonderful food gift. We love both damson jam and marmalade very much and make both of them in autumn season. Our damson plums (Turkish damson plums) are smaller than the our regular plums but they are bigger than the Amarican tiny damson plums. We only use damson plums for preparing a jam or marmalade and we dont use others.

When we prapare this recipe, we often use lemon salt, because it makes your marmalade shiny and also by the help of lemon salt, you can save your marmalade for a long time in your pantry. If you want, you can use lemon juice. Also, we use a knob of butter in jams mixture for decreasing the foam. For marmalade; you dont need to use butter. But, if it happen, stir a knob of butter into the surface of marmalade (this helps to dissolve any remaining scum/foam).

This recipe is really very easy and simple. You can serve this marmalade with crusty bread, or try as a filling in your favourites cakes and cookies.

You can use this marmalade as topping of cookies or
As filling in your favourite cookies or cakes.

Recipe for Damson Marmalade (Mürdüm Eriği Marmelatı)

We are sure that when you try this recipe, you like it. Here it is our delicious damson marmalade's recipe;

Serve: 2 Half pint jars or 3 small ones, Preparation Time: 15-20 minutes, Cooking Time: 30-35 minutes, Cuisine: Mediterranean/Anatolian Cuisine,

Very good family favourite;

Ingredients: 1 kg damson plums
(we only use damson plum for jam or marmalade)

Ingredients: 2 Cups of Granulated sugar, if you love
very sugary marmalade, you can add more sugar

Ingredients: 1/2 teaspoon lemon salt, it makes
your marmalade shiny and you can save it for a long time

Ingredients: 1-1,5 cups of water,

Firstly wash your damson plums well and remove their seeds,

Then cut plums into halves or quarters then place
Place them into pot.

Then add water and start cooking damson plums and water
on medium heat and stir,

Cook mixture for about 10-15 minutes,

Cook mixture until the plums has completely fallen apart,

Keep sturring during the cooking process, then remove the mixture
And pour it another pot or food processor of blender.

Then blend marmalade mixture until to creamy puree

Then add sugar and stir mixture well.

Then again cook marmalade mixture for about 20 mins.

Keep stirring during the cooking process, then add lemon salt.
And boil mixture 5 more minutes.

Then blend marmalade mixture until to creamy puree

We always use lemon salt but if you want
you can use Lemon juice.

In this recipe we didn't use butter, because it wasnt foaming,
But it happens, you can use butter for decreasing the foam.

After couple of minutes, remove your marmalade from the heat,
And let it cooling and then pour it into clean jars.

Close the lids and let them cool. Then store them into cool
Place or into refrigerator,

You can serve this marmalade with crusty bread,
or try as a filling in your favourites cakes and cookies

Ingredients:

2 Half pint jars, in this recipe, we used 3 small ones, (Remember to sterilize your jars funnel and lids. Keep the jars warm ready for marmalade),
1 kg damson plums, (after removing the seeds -stones-, you can get nearly 600-650 gr damson plums),
2 Cups granulated sugar (nearly 600-650 gr), if you love more sugary marmalade, you can add extra granulated sugar,
1 or 1,5 Cups water,
1/2 Teaspoon lemon salt or 1/2 lemon juice, (we often use lemon salt, because it makes your marmalade shiny and also by the help of lemon salt, you can save your marmalade for a long time in your pantry),

Preparation:

First of all, put your all ingredients on the work surface. Then, wash your damson plums. If you have picked them yourself double check of any holes or blemishes and remove the debris and stalks etc. Then, If you are using a knife to remove the seeds (stones), remove them from the plums and cut into halves (or quarters).
Then place the damson plums in a medium size pot and add the water. Then, start cooking mixture of Damson plums and water on medium heat and stir with the spoon until the fruit is soft. Keep cooking the jam mixture for about 10 or 15 minutes or until the your damson plums has completely fallen apart.
Then pour the marmalade mixture into another pot (or food processor of blender). Then blend marmalade mixture until to creamy puree. Then place your blended damson plums into pot and add granulated sugar over the mixture and mix them. Then cook again the mixture of marmalade for abour 20 minutes. And don't forget to continue the stirring. If it happens, remove the scum or foam from the surface and add a knob of butter and stir for decreasing the scum/foam.
Then add lemon salt (or lemon juice) over the mixture and boil for 5 more minutes. Then test this by spooning a little on to a chilled saucer. Cool slightly then push with your finger - if it wrinkles it is ready. If not return to the heat for couple of minutes, and then test again.
Then, remove the marmalade pot from the heat and cool for a few minutes, Lastly, pour your marmalade carefully into clean glass jars. Close the lid and let it cool. Then, store in a dark and cool place or store in the refrigerator.

Enjoy!

Please let us know how this "Damson Marmalade (Mürdüm Eriği Marmelatı) Recipe" turns out for you in the comments. We are always so eager to hear from you.