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