Comments on: Damson Jam Recipe

By: Kirsten

Kirsten — Sun, 27 Nov 2011 19:23:58 +0000

Fantastic website, Thank you Val and everyone else for recipes and tips. Just made Damson gin, damson vodka and green tomato chutney (one jar almost gone already) such easy recipes and delicious results. Going to try the damson jam making this week

By: Donald Farms

Donald Farms — Tue, 20 Sep 2011 07:13:47 +0000

Having been given 3lb damsons, I "googled" and came up with this great site.
I found a recipe for jam, and followed it carefully – except I was making half the quantity. By mistake, I put in the full amount of water. However, I continued with the process. I was using a sugar thermometer, with jam setting point marked. As it reached 100, I duly set my timer for 10 mins, as per recipe. Less than 2 mins later, jam setting point was reached. What to do, as someone had written that their jam took 20 mins?!!!! I "believed" the thermometer, and have 4 jars of beautifull set jam.
The other 1lb is at the start of a vodka liquier. Thanks to those who take the bother of putting their recipes on here.

By: kate

kate — Mon, 19 Sep 2011 19:03:22 +0000

I have 7lb of damsons, can I do them all in one go? Also how much sugar should I use?

By: Julie

Julie — Sun, 18 Sep 2011 17:25:47 +0000

@alisha rowton: So long as you seal the jam pots as soon as you have made it, with the wax circle you would put on the top of the jam, it will last a long while until you open it again. We are still using some of last years jam. Obviously once opened for use, it will mould after a while if you don't use it up. I have made a lot of jam this year including rhubarb and strawberry, rhubarb and raspberry, red currant blackcurrant gooseberry (I only had a small crop of each so made a mixed jam which was delicious) blackcurrant, apple and raspberry to name but a few.

By: Helb

Helb — Thu, 15 Sep 2011 10:42:47 +0000

Hi, I have damsons in the freezer from last year. My two questions are; 1. Do they need to be washed when they come out of the freezer as they were not when put in, and 2. Is it really necessary to defrost them before make damson jelly with them, would you not just use less water?

By: Richie

Richie — Wed, 14 Sep 2011 06:54:35 +0000

Hi, many thanks for this incredibly easy to follow recipe, it was the first time I've ever made jam, and it's turned out superb, I can't help looking for more trees, I think my one has been all picked out! If I do find another, I'm going to try my hand at Damson vodka!! Cheers

By: angie

angie — Tue, 13 Sep 2011 17:46:10 +0000

Thanks Val@Val:

By: Val

Val — Tue, 13 Sep 2011 17:41:58 +0000

If you're going to use them fairly soon after getting back off holiday, there is no need to cook them. Just bung them in the freezer in a carrier bag. Do remember to tip them out of the bag before they defrost though!

By: angie

angie — Tue, 13 Sep 2011 17:09:58 +0000

I have had a large quantity of damsons given to me but I am just of on hols and want to freeze them to make jam when I get back, does anyone know if I have to cook them or can I just freeze them as they are.

By: Yvonne

Yvonne — Tue, 13 Sep 2011 11:50:52 +0000

Damsons make brilliant wine I have got two gallons on the go now.