Damson jam

Damson jam

By
From
How I cook
Makes
about 1.2kg
Photographer
Jason Lowe

Damsons are a small variety of plum, in season from late August until the end of September. With their deep purple skins and contrasting pretty yellow flesh, they are one of the treats of early autumn. Sharp and sour in flavour, damsons are best cooked and used for a pie filling, creamy fool, ice cream or sorbet, or made into jam. High in pectin, they are particularly good for jam-making. This lovely sticky jam is perfect on warm scones, fresh from the oven, with unsalted butter.

Ingredients

Quantity Ingredient
1kg damsons
750g caster sugar
225ml water

Method

  1. Wash the damsons carefully and pat dry, rejecting any that are bruised or blemished. Cut in half and remove the stones.
  2. Put the damsons and sugar into a preserving pan along with the water and place over a low heat. Cook gently for 15 minutes, stirring frequently until the sugar has dissolved, then turn up the heat and cook for a further 10–15 minutes until the fruit is tender and the skins are soft, removing any scum that rises to the surface during cooking with a small ladle.
  3. Once the jam looks firm, test for setting. As soon as it is ready, remove from the heat and spoon into warm sterilised jars, filling them almost to the top. Cover the surface with a disc of waxed paper or baking parchment and allow to cool, then seal with a lid. If stored in a cool, dark place, this jam will keep for up to a year.

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