Damson Jam Recipe

Ingredients:

4 lbs (1.8 kg) damsons
¼ pint (145 ml) water
4 lbs (1.8 kg) sugar

Method:

Wash and wipe the damsons. Pick over to remove stalks.
Put into a pan with the water 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.
Remove the stones.
Test for pectin.
Add the sugar, stirring until it has dissolved.
Bring to the boil and boil rapidly for about 10 minutes until the jam sets when tested.
Remove the remainder of the stones as they rise to the surface.
Remove the scum.
Pot and seal while still hot.

Makes around 6lbs (2.7 kgs) of jam.

Jam Making Help & Advice

These articles will get you started and explain the finer ponts of making your own jams and jellies:

Making Jam and Jelly at Home - Introduction and Equipment

Making Jam and Jelly at Home - Ingredients, Fruit and Pectin

Making Jam and Jelly at Home - Methods

Making Your Own Jam?

Quality equipment at reasonable prices - everything from fabric jar covers and labels to jam making thermometer, strainers and muslin. available from Allotment Shopping. Cookware, Jam & Chutney Making Equipment.

Filed under All Recipes, Damsons, Fruit, Jams, Val's Preserves, Vegetarian Recipes by Val

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Comments on Damson Jam Recipe »

claire richards @ 7:58 pm

fab website, found everything i wanted to.my first year of growing my own and this website really helped with the basics for me.
thanks.

Val @ 1:33 pm

Glad you liked the site. Hope to have a load more recipes and info on preserves up soon.

margaret @ 3:15 pm

fab page

Christine Cook @ 12:00 pm

I make jam, but always reduce the sugar, plum and gooseberry always work with less sugar a squirt of lemon juice helps, but I have a load of damsons, will it work the same (less sugar) for this jam, I welcome any tips, from any of you jam makers out there.
Christine Cook

Val @ 4:28 pm

Jams with less than the usual amount of sugar can be made from fruits with good setting qualities such as damsons. The proportions are 1½ lbs of sugar to 2 lbs of fruit. The jam will keep for only a few weeks unless stored in airtight jars and, once opened, will remain in good condition for only 10 to 14 days. The set will be less firm than usual.