Damson Jam

This is a really easy jam to make and a great way to use up a glut of damsons. Damsons contain a lot of pectin so it's bound to set well. Damson Jam is surprisingly tasty and would be a good substitute for a raspberry jam on scones or to form the base of a frangipane tart.

Damson Jam Recipe


900g (2lb) Damsons

70ml Water

900g (2lb) Sugar

How to make Damson Jam

Pick over the damsons to remove the stalks and wash carefully.

Place the damsons in a heavy bottomed pan with the water. Simmer gently until the fruit is soft. Gently press the damsons against the sides of the pan to break the fruit open and release the stones. Once the fruit has broken down, remove from the heat and remove the damson stones.

Once the stones have all been removed, add the sugar and stir well until it is completely dissolved. Return to the hob and bring to the boil and continue a rolling boil for about 10 minutes. Test the jam to check that it has set (see top tip - below).

Any stones that you have missed from the jam will rise to the surface. Discard any stones. Remove any fluffy scum from the surface. Pot and seal the jam whilst still hot. Label when the jar is cool.

Top Tip: How to check if the jam has set

Place a small plate or saucer in the fridge to chill. When you think the jam has reached setting point, take a final test to check. Turn the heat down on the hob to prevent the jam over-boiling and then place a teaspoon of jam onto the cold saucer and allow to cool for a minute. Push the edges of the jam and the surface with your fingertip - if the surface wrinkles, setting point is reached. If the jam is not quite set, bring back to a rolling boil for a minute or so and re-test.

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