Ingredients
- 1.5 kg damsons or tart plums, halved and pitted
- 450 ml Quebec maple syrup
- 75 ml lemon juice
- 1 grated green apple
- 1 pinch salt
Method
- Combine the plums, maple syrup, lemon juice, grated apple, and salt; macerate for 30 minutes.
- Simmer over medium heat for 30 minutes, stirring and skimming as needed.
- Boil uncovered until thick, about 15 minutes, or until a chilled saucer test confirms the set.
- Fill sterilized jars, seal, and process in boiling water for 10 minutes.
Conversion and rationale
Original sweetener (classic version): 750 g white sugar
Conversion used: Replace 750 g sugar with 450 ml maple syrup; add no water and use grated apple for pectin and body.
Why Quebec maple syrup: The dark, slightly smoky maple profile balances damson's sharp acidity and tannin. It is a natural orchard-fruit variation rather than a change in the preserve's method.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →