Comments on: Damson Jam Recipe

By: claireabella

claireabella — Fri, 16 Oct 2009 14:35:05 +0000

Just had my first attempt at Jam making after getting lots of Damsons from my sister-in-laws trees. It is absolutely gorgeous. I am giving two jars to my Dad as a little present when he comes over for lunch on sunday. I'm sure he will be thrilled as Damson jam has always been his favourite.

This site is great, thanks so much for sharing the brilliant tips and recipes )

By: Val

Val — Wed, 14 Oct 2009 09:33:29 +0000

Official answer at least 12 months. However, I've had damson jam that is still fine for far longer than that. 3 years +.

By: dave

dave — Wed, 14 Oct 2009 08:41:48 +0000

I chanced across a hedgerow with loads of damsons just waiting to be picked yesterday, although they were a little past their best, they were still tender and juicy and not dried up.So I picked them, and following your recipe, made 6 jars of jam last night. For breakfast I have had Damson Jam on toast. Absolutely superb. I was wondering how long it would keep for in the sealed jars. I am currently trying to eat my way through bilberry jam that was made in 2005, and is still georgeous.

By: Caroline

Caroline — Mon, 12 Oct 2009 11:39:12 +0000

Hi Val

Thanks for all the lovely recipes and tips on how to make jam – what a great site! I have made my first Damson Jam and it is delicious and well-worth the (small) effort. I look forward to making Damson Gin soon.

By: Ruth

Ruth — Sat, 10 Oct 2009 16:46:34 +0000

Great site. I am about to defrost my damsons for jam tomorrow. Could not find out from anywhere else whether to thaw them or not. Many Thanks.

By: Val

Val — Wed, 07 Oct 2009 20:32:38 +0000

(1) Yes I'd let the the damsons de-frost naturally before using them. (2) It usually takes about 10 minutes after you have added the sugar and bring to a rolling boil for the jam to reach setting point. It can, however, take considerably longer to stew the fruit before the sugar is added and release the stones. On average about 30 minutes. I'd be dubious about having your 3 year old around the first time as, when the jam is at a rolling boil, it spits and you aren't just dealing with boiling hot jam, but hot sterilized jars etc.

By: Jacqueline

Jacqueline — Wed, 07 Oct 2009 19:30:15 +0000

Will have to move the computer back into my kitchen. I can't believe help like this is offered and so clearly given too. Thank you.The questions your site have made me consider are; 1. whether I must let my frozen damsons defrost naturally before I put them on to cook? 2.How(for the quantities given in your Damson recipe) much time will I need to complete the jam making job, though it would be lovely to have my three year old help, it might be easier first time round to wait until he's out! Thank you

By: Claire Whelan Ireland

Claire Whelan Ireland — Sun, 27 Sep 2009 14:50:47 +0000

My hubby and I just back from picking blackberries and crab apples to make jelly. Was not sure how the blackberries would be as they had lots of water this summer but very little sun to sweeten them. We always made jam growning up so I am familiar with that but came across lots of wild 'damsons'. Had never made jam of these and was trying to check in all my cookery books to ensure what I had were 'damsons' and not something poisonous. One book had photo but it was a plum (I know they are of the same family of fruit).

I googled just now and found your site. Thanks a million…I saw a photo of the tree and fruit so now am happy yep its damsons and jam will be made tomorrow. Have never tasted it so looking forward to first taste.

Great site. Keep up the good work.

By: Val McManus

Val McManus — Sun, 27 Sep 2009 11:56:38 +0000

Just seen your website for the first time, really helpful. Thanks.

By: Val

Val — Sat, 26 Sep 2009 16:04:24 +0000

At least 12 months but we've had Damson Jam that has still be fine after 3 years.