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Damson Jam with my tip for pitting Damsons easily! @FabFood4All
4.73 from 43 votes

Damson Jam

A beautiful tart Damson Jam perfect for using up your Autumn windfalls.
Course Snack
Cuisine British
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 1 .1 ltrs
Author Camilla Hawkins


  • 1.5 kg Damsons (stoned after weighing)
  • 1.875 kg Granulated Sugar
  • 450 ml Water + 20 ml to simmer with damson stones


  1. Cook the damsons in a preserving pan with the water gently for 20 minutes, stirring occasionally.
  2. At the same time cook the stones in a separate medium sized pan with 20 mls of water for 20 minutes.
  3. 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).
  4. Add this liquor to the cooked Damsons and then add the sugar.
  5. Heat slowly until all the sugar has dissolved stirring with a wooden spoon.
  6. 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).
  7. 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.
  8. If not boil for 2 more minutes at a time repeating the test.
  9. Once ready pot up into sterilised jars and put on a clean lid. Makes 2.1 ltrs or 8 jars of varied sizes.

Recipe Notes

Put 2 small plates in the freezer before you start.
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.