Damson Jam Recipe

How to Make Damson Jam

1. Wash and thoroughly dry 1kg of damsons.
2. Using a very sharp knife, carefully cut around each damson stone and remove it. (This takes time, but is worth it!)
3. Place the stoned damsons in a large, heavy-bottomed saucepan.
4. Add 700g of granulated sugar and stir gently to combine.
5. Add the juice of 1 lemon.
6. Bring the mixture to a rolling boil over medium-high heat, stirring frequently to prevent sticking.
7. Once boiling, reduce the heat to a simmer and continue to stir occasionally.
8. Cook for approximately 90 minutes, skimming off any foam that rises to the surface.
9. Meanwhile, place a couple of saucers in the freezer to prepare for the wrinkle test.
10. To test for setting point, place a spoonful of hot jam onto a chilled saucer. Let it cool for a few minutes, then push the surface with your finger. If it wrinkles, the jam is ready.
11. If the jam is not yet set, continue to simmer and test again in 5-10 minutes.
12. Once set, carefully ladle the jam into sterilized jars, leaving a small headspace.
13. Seal the jars tightly and allow to cool completely.
14. Label and store in a cool, dark place. Enjoy!