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.
Wash the fruit and put in a pan with the water. Stir until the mixture boils, cover and simmer for 15 minutes.
Add the sugar and lemon juice, mix well. Bring to a full rolling boil over the hottest heat.
1.46kg Silver Spoon White Granulated Sugar
Lemon juice (from 1 lemon)
Add a small piece of butter and stir constantly. Boil hard for 1 minute.
Remove from the heat, stir in the apple pectin.
Skim to remove scum and some stones. Pour quickly into jam jars and cover.
The easiest way to follow a recipe
12 September 2020
i bought your jam sugar, can I still use this recipe?
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.
03 August 2020
So far, so good!
How long must you leave the jam to set in the jar, at room temp?
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! :)
02 August 2020
Delicious & easy to make
27 August 2017
Really good recipe as most of the other are not as easy and simple.
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