Damsons are similar to plums but have more of a tough texture and are tart. This makes them a perfect fruit for making jams and jellies.
Read on to learn how to make damson jam and other tips and tricks.
Damson jam recipe
Prep time: 15 mins
Cook time: 1 hour
Makes: 4 jars
What you will need:
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A large heavy-based pot
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Spatula or wooden spoon
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Potato Masher
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Canning Funnel (optional)
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4x 450ml jam jars, sterilised
Ingredients
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1 kg damsons
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300ml water
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1.3 kg jam sugar (or normal sugar)
Method
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Wash and wipe the damsons and remove the stalks. Place them in a large wide pan with the water and simmer gently until the fruit is soft. Press the damsons against the sides of the pan as they cook to help the fruit release their stones. Use a slotted spoon to remove the stones from the pan.
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Simmer the jam until the mixture has reduced by about half.
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Add the sugar, stirring until it has dissolved. Then bring the jam to the boil and boil rapidly for about 10 mins until the jam sets when tested.
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Allow to cool for 10 mins then remove the scum with a slotted spoon. Pour into warmed sterilised jars, fill right to the top then cover immediately with waxed discs and cellophane tops or lids.
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To test for setting point, ideally use a sugar thermometer, and boil until the jam reaches 105C. Or place a saucer in the fridge. When the jam has boiled for 5 mins place a teaspoon of jam on the saucer and return to the fridge. After a couple of mins, run your finger through the jam, it should wrinkle and feel thicker.
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If runny, continue boiling until the setting point is reached. Be careful not to continue cooking the jam while you are testing as you can easily overcook it, so turn the heat right down.
Recipe from Good to Know
Make sure to sterilise your jars. See how to sterilise your jars in our article onhow to make jam here.
Here is a video on how to make damson jam
What is the difference between plums and damsons?
Plums are large, usually soft-fleshed and damsons are tougher and have a spicy, tart flavour.
When are damsons in season?
You can start picking damsons in August through to September and sometimes into October in the UK.
How do you remove stones from the damsons?
Start by washing and wiping the damsons and remove the stalks. Then place them in a large pan with some water and simmer on low until the fruit is soft. Once they're heated up you can easily remove the stones by pressing the fruit against the side of the pan and scooping the stones out with a spoon.
How long does homemade damson jam last?
The jam will have a long shelf life if it is processed with the canning method. If you do this, you can keep the jam in a cool dark place for 2 years. Otherwise, it will keep in the fridge for 3 months.
Are damsons high in pectin?
Damsons are high in pectin, so you do not necessarily need to add any pectin or lemon juice to the jam-making process.