The British weather produces the best damsons in the world. Damson jam has a bitter sweet taste which is perfect. Easy to make this is the ideal use for excess damsons.
Preparation: 40 minutes
Cooking Time: 50 minutes
Damsons – 1kg / 2.2lbs
Sugar – 1kg / 2.2lbs
Water – 400ml / ¾ pint
Large stainless steel pan. If you use non-stainless steel pans the acid in the fruit will react with the pan metal, damaging the pan and spoiling the jam flavour.
Jam jars with lids.
Wash the damsons and remove any stalks.
Wash the jam jars and lids in very hot water. Heat the oven to 140°C / 275°F / Gas Mark 1 and place the jam jars (not the lids) in the oven for 30 minutes. Do this while the jam is cooking.
Add the damsons and water to a pan on a medium heat and simmer for around half an hour. Every five minutes or so break up the damsons with a spoon as they cook. This will also release the stones from the fruit.
Add the sugar and stir continuously for five minutes until completely dissolved. Remove the stones from the jam mixture.
Turn the heat up to high and allow the jam mixture to boil for about 10 minutes. Test to see if the jam has set / reached setting point. If the jam has not set boil for a further two minutes.
Pot up the jam into the warm (not cold) sterilised jam containers. Seal with a cap and label. Allow the jam to cool at room temperature before using.