West Ealing Abundance

The Abundance Wing of WEN. For further information click on About Abundance

Don’t forget our Fruit Map on WEN’s Website August 7, 2010

Filed under: Abundance — WEN @ 10:12 pm
Tags: , , , , ,

We have loads of locations plotted now – Apples, Blackberries, Damsons, Elderflowers, Pears and Plums, so go to this location to find them.

Happy hunting!



Damson and plum Jam October 9, 2009

Filed under: Abundance — WEN @ 8:34 pm
Tags: , , ,

I made some damson and plum jam today, using some of the plums from Elizabeth that had failed to set in her plum jam. I was a bit hesitant about it setting so added the juice of 2 lemons to be on the safe side. I followed the recipe for the damson jam and again used around half the water in the recipe as I boiled the damsons/plums from frozen. The biggest amount of time spent is de-stoning the fruit! It is such a pain.

I am happy to report that the jam has successfully set although on tasting the sample it seems alot sweeter then the first batch of damson jam. Maybe it is the addition of the plums, or maybe my taste buds have changed!

Anyway the most important part is it’s 9 jars towards the stock we already have for the craft fair at St James, West Ealing on the 7th November. I have 6kg more of damsons to use so I reckon at this rate I will get around 27 more jars – that’s alot of damson jam!


damson Jam  September 7, 2009

Filed under: Damsons,Recipes — WEN @ 11:35 am
Tags: , ,

4lbs (1.8kg) damsons

Quarter pint (145ml) of water

4lbs (1.8kg) sugar

Juice of one lemon (not in this recipe, I added this in myself)

  1. Wash and wipe the damsons.  Pick over to remove stalks
  2. Put into a pan with the water (I actually didn’t put the water in at this stage as I wanted to see how much juice the damsons generated first) and simmer gently until the fruit is soft, occasionally pressing the damsons against the sides of the pan to break open and release the stones
  3. Remove the stones (I would suggest you let the damsons cool down first)
  4. It now says on the recipe to test for pectin.  I admit missing this stage out and added the juice of one lemon when I added the sugar
  5. Add the sugar, stirring until dissolved
  6. Bring to the boil and boil rapidly for about 10 minutes (I timed it and it was 10 minutes) until the jam sets when tested
  7. Remove the remainder of the stones as they rise to the surface (this was easy as I only had a few)
  8. Remove the scum
  9. Pot and seal while still hot

Makes around 6lbs (2.7kg) of jam