Damsons are often the unsung hero of British fruits and make excellent preserves. Damsons are generally not eaten raw due to their sour flavour, this, however, means they are the perfect fruit for preserving. The sour taste turns into a lovely sweet Damson Jam when mixed with preserving sugar and preserved in sterilised jam jars.
Method
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Wash the fruit and put in a pan with the water. Stir until the mixture boils, cover and simmer for 15 minutes.
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1.13kg Damson(s)
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300ml Water
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Add the sugar and lemon juice, mix well. Bring to a full rolling boil over the hottest heat.
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1.46kg Silver Spoon White Granulated Sugar
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1
Lemon juice (from 1 lemon)
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Add a small piece of butter and stir constantly. Boil hard for 1 minute.
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Remove from the heat, stir in the apple pectin.
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Skim to remove scum and some stones. Pour quickly into jam jars and cover.
Let's Bake
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Reviews
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12 September 2020
5 star rating
i bought your jam sugar, can I still use this recipe?
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Hello,
Jam sugar is generally used for making jam with fruits that have a lower pectin content. Damsons have a high pectin content so you don't need to use sugar jam. But, yes if that is the sugar you have it will work fine.
Happy Baking!
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03 August 2020
5 star rating
So far, so good!
How long must you leave the jam to set in the jar, at room temp?
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Hi there, it probably will take the jam at least half a day to cool completely in the jars - hopefully be worth the wait though! Happy baking! :)
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02 August 2020
4 star rating
Delicious & easy to make
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27 August 2017
5 star rating
Really good recipe as most of the other are not as easy and simple.
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