Damson Jam

By

For this simple to make Damson Jam use the best dark, plump damsons (best picked from your local area). They produce a deeply coloured and richly flavoured jam that makes a delicious treat spread on toasted English muffins or warm crumpets at tea time.

Damson Jam Recipe

Makes about 2kg of jam to pot. Take the stones out of the fruit when they break down during the boiling.

Recipe Ingredients:

  • 1 kg damsons (or wild plums)
  • 1.4 litres water
  • 1 kg jam sugar (with added pectin)

Recipe method:

Pick over, wash and dry the damsons. Put the damsons in a preserving pan and pour in the water. Bring this up to the boil. Reduce the heat, and simmer gently until the damsons are soft, then stir in the sugar.

Once the sugar has dissolved bring the jam mixture back up to the boil, skimming off all stones (and any rising impurities) as they rise. Boil the Damson Jam to the setting point (105°C/220°F). Leave to cool for 10 minutes, then pot. Seal, then label and store when cool.

Posted in All Recipes.
Share

Related Posts

  •
    March 25, 2012

    Apple & Cinnamon Conserve

    This Apple & Cinnamon Conserve is a wonderful spread, it is not quite as thick as a jam, but it is full of flavour, and is almost like eating a home-made apple pie. Serve it on toast or pancakes for a breakfast treat. Apple & Cinnamon Conserve Recipe Makes about 2Kg of conserve to pot. …

  •
    July 12, 2011

    Good Friday Buns

    Good Friday Buns, or ‘Cross Buns’, are now more commonly known as Hot Cross Buns. They are traditionally served on Good Friday for breakfast, and have been for hundreds of years in Christian communities; they are spiced buns, buttered, either warm or toasted, with the cross standing as a symbol of The Crucifixion … see …

  •
    August 17, 2015

    Excellent Small Cakes

    Excellent Small Cakes are not really ‘cakes’, they are more like large biscuits. When made these excellent small cakes should be covered with a sugar icing glaze, as recommended. The recipe cannot be faulted, the added cream lifts the ‘cake’, while the chewy fruit currants are a satisfying addition. They are simple to prepare and …

  •
    December 29, 2011

    Henne in Bokenade

    Henne In Bokenade is a Chicken dish made from a 15th Century medieval receipt (recipe) and to thicken a dish like this in the Medieval period either ground almonds, (almond milk) or egg yolk was used as a common thickening agent. A dish of this sort was very popular in Medieval England, with Bokenade originally …