Damson Jam

5 from 1 vote

Damson jam is the queen of plum jams. It has such a lovely and complex flavour, you don't need anything other than damsons and sugar. Instead of laboriously stoning each damson this recipe uses an easier method. The high pectin content in damsons also means you get a reliable and easy set.

Prep Time30

Cook Time25

Total Time55

Course: Jams, Chutneys etc

Cuisine: British

Keyword: jam, plums

Servings: jars

Calories: 766kcal

Author: Choclette @ Tin and Thyme

Equipment

Ingredients

1.6 kilo damsons (3 ½ ib)
350 ml water
1.4 kilo granulated sugar (3 lb) can use preserving sugar instead, but NOT jam sugar

Metric - US Customary

Instructions

Before you start with the jam, place two saucers in the freezer. You'll need these to test for when the jam is set.
In a large wide stainless steel saucepan, simmer the damsons in the water until soft and broken down. I use a lid for this bit, but you don't need to. It will take 10-15 minutes depending on how firm the damsons are.
1.6 kilo damsons, 350 ml water
Turn the heat off and give the damsons a vigorous stir to loosen any stones that may not have dislodged themselves. Hunt them out with a wooden or slotted spoon and remove to a bowl. This will take a good ten minutes or so, but well worth doing.
Once you've removed the stones, tip the contents of the bowl into the sieve and press out any collected juices etc back into the jam pan.
Whilst the plums are cooking, wash your jars and place in the oven to sterilise. For details check this post how to sterilise glass jars and bottles.
Pour the sugar into the jam pan. Stir until the sugar is completely dissolved.
1.4 kilo granulated sugar
Crank up the heat and bring the damsons to a rolling boil. Boil until setting point is reached. This usually takes between ten and fifteen minutes. Start to test after ten minutes (see Wrinkle Test note below on how to do this). Alternatively you can use a jam thermometer. Setting point is 104-105°C (220°F).
Remove from the heat. If any scum has formed on the top, scoop it off with a slotted spoon and discard. Likewise remove any stones that might have been missed and have floated to the top. Let rest for five minutes, then stir.
Using a sterilised ladle and jam funnel, pour into warm sterilised jars. Cap immediately with clean sterilised lids and twist tight.
Leave to cool then label with the date and name.

Notes

Makes 8 x 250ml (1 cup) full jars.

Prep Time

Prep time will very much depend on which method you use to remove the stones. This recipe assumes the method used in it.

Wrinkle Test

To test for setting point use the wrinkle test. Remove the pan from the heat after it's boiled for five minutes. Place half a teaspoon of the jam onto a cold plate. Leave for thirty seconds, then push your finger up against the jam. If it wrinkles it's set. If it's still runny, it's not. Boil the jam for two more minutes and test again. Repeat until the jam is set.

Different Quantities

If you have more or less damsons than the amount given in this recipe, adjust the quantities of sugar and water accordingly. It will take more or less time for the jam to set according to how much fruit you use, so just boil until you reach setting point.

How Long Will It Last?

Damson jam is at its best in the first six months, but it should last for up to a year if you keep it in a cool dark place. Once you've opened the jar, however, it's best kept in the fridge.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition