Damson Jam is beautifully tart and has a wonderful unique flavour. Perfect for using up your windfalls!
Today I’m re-posting my Damson Jam which was published in 2013 when I didn’t own or know how to use a professional camera. This recipe has been one of my most popular jams ever since so it was high time I did a re-shoot and gave it the presentation it deserved! I hope you approve.
I have a confession to make, in the 40 years that my parents have lived in their current house I have never taken any notice of their Damson tree.
When I was growing up we had a Victoria plum tree and a huge pear tree which dominated the garden but the Damson tree just minded its own business in one of the borders.
The Victoria plum tree and the pear tree have long since languished but the Damson tree has soldiered on.
So it took my new love of jam making for me to actually look forward to the harvest of Damsons that I’ve half-heartedly accepted bags of in the past. Yes shocking I know!
As with all my jams I like to have a good old research of my topic and find the best and most efficient way to make my next jam. It became apparent that this wasn’t a simple jam to make like all the other ones I’d made.
With Damsons you have the sticky issue of the stone to contend with. Hence there were recipes where you either laboriously cut them out at the beginning or you have to wade through hot jam at the end to remove them.
Kirstie Allsopp even suggested counting the plums so that you could be sure to have removed all the stones! Then there were useful tips I found like agitating the plums once cooked with a whisk to help loosen the stones before fishing out.
Another tip I found which would have worked if my plums had all been really ripe, was to remove the stone by gripping the opposite ends of the Damson and squeezing thus releasing the stone. Sadly this only worked on a few of my plums and most of them were not ripe enough for this method.
I came up with what I thought was a stroke of genius! I used my Oxo Goodgrips Cherry/Olive pitter as it is so sturdy and proved perfect for the job.
I decided I didn’t fancy fishing for stones at the end of the jam making process with rubber gloves and I’m really glad I opted to remove them beforehand.
If I hadn’t I wouldn’t have known about the 3 rotten plums that had looked fine from the outside but were totally brown on the inside which would have spoiled the jam.
The only problem with pitting the Damsons beforehand is that there is a certain amount of plum still stuck to the stone, which would also happen when using a knife or the squeeze technique.
Not wanting to waste any flesh I decided to simmer my stones in a small amount of water.
Then I popped them in a sieve which seemed to be the best of both worlds. The liquor was then put back into the pan with the simmered Damsons before adding the sugar.
As Damsons are so delightfully full of pectin there was no need to add any other fruit or lemon juice to this recipe, they are the perfect fruit to make jam or jelly with.
I had never eaten Damson jam before and it has a unique sharp edge to it which I have enjoyed especially at breakfast time.
This recipe made 8 jars of varying sizes, I did however measure the volume, which was about 2.1 litres.
For more plum jam recipe inspiration you might like:
I love chatting jam, so if you have any questions or want to tell me how you got on then do fire away in the comment section below!
I’m sure you’ll love my Damson Jam recipe so do leave a comment and rating below when you make it. Plus if you’re on social media tag @FabFood4All as I love seeing my recipes come to life.
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Damson Jam
Ingredients
- 1.5 kg Damsons (stoned after weighing)
- 1.875 kg Granulated Sugar
- 450 ml Water + 20 ml to simmer with damson stones
Instructions
- Cook the damsons in a preserving pan with the water gently for 20 minutes, stirring occasionally.
- At the same time cook the stones in a separate medium sized pan with 20 mls of water for 20 minutes.
- When the stones have cooked put them in a sieve and squeeze with the back of a wooden spoon for a couple of minutes. (There will be clear liquid and a little puree, no need to squeeze until dry).
- Add this liquor to the cooked Damsons and then add the sugar.
- Heat slowly until all the sugar has dissolved stirring with a wooden spoon.
- Bring to the boil slowly and then time a rolling boil for 13 minutes (make sure you stir with a wooden spoon regularly to stop it catching and burning).
- Take off the heat and test a teaspoon of jam on a cold plate, leave for a couple of minutes and if it crinkles when your finger is pushed through it it’s ready.
- If not boil for 2 more minutes at a time repeating the test.
- Once ready pot up into sterilised jars and put on a clean lid. Makes 2.1 ltrs or 8 jars of varied sizes.
Notes
Sterilise jars by washing or dishwashing, filling with boiling water, emptying and then placing in oven for 20 minutes at 140°C then leave in oven until jam is ready. Wash the lids, sterilise with boiling water and then leave to drain.
Ray
Will be making my third batch of jam this year in the morning, also made 4 gallons of damson wine last week.
plenty of damsons this year following 2 years without.
Trees can be found in old hedgrows in Shropshire, they used to be grown commercially to make a dye. Probably too expensive to pick for sale.
Family always made jam especially durinf the war. Pantry shelves are creaking.
Youngsters say it is easier to buy jam, but never refuse mne.
Camilla
You can’t beat home made jam, there’s just no comparison is there? Plus the satisfaction making it is something you just can’t buy:-)
Kathy Bennett
Hi, I live in Cheshire and was interested to read of them being grown commercially there. They were also grown for the use of dyeing here in Cheshire and there are still numerous damson trees in the area. I was given a damson tree some years ago (known locally as bullaces) and now my garden is overrun with them as the fruits have self-seeded new trees. I have donated some to a local arboretum to form a hedge but would be willing to donate some more to anyone who wants one. The only catch being you would have to dig it up yourself! Apparently to crop them, a cart was pulled behind horses and contained a large cloth held by several people, whilst another worker shook the tree and the damsons were caught in the cloth.
Apologies for the odd flow of this…typing on very small screen!
Camilla
Fascinating Kathy. The picking method sounds not dissimilar from they way I harvested these with my dad, we had a sheet on the ground and I was up a ladder with a hoe shaking and whacking the branches:-)
emma speers
MMMM yum just love making jam… my next door neighbour grows grapes and i get lots in my garden but they are so bitter, make beautiful jam though!
Joycelin
Have just had 2 large bags of damsons delivered by my lovely neighbours – gave a jar of freshly made blackberry/apple jam in exchange – with a promise from me to provide a jar of Damson jam and a tipple of Damson Gin! Not having made damson jam before I have been searching for a recipe and yours is excellent – the ONLY ONE that gives the weight to be used of ‘stoned’ damsons. Can’t wait to try it out.
Camilla
Aaw, thank you so much for your kind words – good luck with the jam making:-)
Sue
Made damson jam for first time yesterday, did everything the reciepe said, this moring there is slight mould on the top of small jar?, WHY ?, can I scrap off will the jam last
Camilla
I’ve never heard of mould growing that quickly, are you sure it’s not scum? If it is mould, you can scrape away about 1cm depth and the rest of the jam will be fine.
cobweblil
I’ve never tried Damsons before so this would be a first lol
maddymad
would love to try making jam lovely recipe
stacycmcbryde
Loving this recipe, my gran has a Damson tree in her back garden and we never know what to do with them! We give them away every year to friends and neighbours, I will certainly be using this recipe to make my own preserves – it will be nice to give jars or jam to friends and neighbours!
Camilla
Great, glad to have helped:-)
Veronica
Instead of trying to take out all the small stones, try making some Damson Jelly. I make damson jelly every year, it is very easy to make but does take some extra time straining the fruit through a muslin bag (or a pair of tights/clean j-cloth).
there are various recipes if you do a search for Damson Jelly. BBC Good food have one, although the addition of lemons is unnecessary.
And I agree with you, it makes a lovely Christmas present.
justine
do you think if when the damsons are cooked, if you put them in the salad spinner and spun, it would separate the stones from the flesh? I have a bucket of damsons and going to make jam and perhaps infuse some in gin?
Camilla
I don’t think that would work as the gaps would get clogged with the skins as well as the stones. Good luck with your exploits:-)
Stacey D
Lovely recipe will surely give this a try