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Damson Jam with my tip for pitting Damsons easily! @FabFood4All
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4.77 from 55 votes

Damson Jam

A beautiful tart Damson Jam perfect for using up your Autumn windfalls.
Course Snack
Cuisine British
Keyword damson, no pectin, Plum
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


  • 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.


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.