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The Best Easy Damson Jam Recipe For Beginners

It is the season for Damsons (usually end of August UK) which means either Damson jam or gin! I prefer to make jam so I’m stocked up through to the winter. This no-added pectin Damson jam has a lovely fruity taste and tarte that goes great in frangipane slices or Bakewell tarts.

damson jam recipe

HOW TO PREPARE DAMSONS FOR JAM?

First, give your damsons a good wash and remove all the stalks. I tend to fill the sink up with water and tip all the damsons in there so you can see what floats up to the top and then check each one and place it in a bowl.

WHAT INGREDIENTS DO I NEED TO MAKE DAMSON JAM?

You will need:

1 kg Damson

1 kg Caster Sugar

300ml Water

HOW TO MAKE DAMSON JAM

  • Place damsons in a stainless steel pan and cover with the water. Boil gently until the fruit becomes soft and remove stones. Continue to boil until the mixture is reduced by half, then add the sugar.
  • Bring to the boil rapidly for about 10 minutes or until the jam sets when tested.
  • Pour into freshly sterilised jars and seal with a poppable lid. When cooled, the lids should suck in; that’s when you know the jars are sealed correctly.

HOW DO YOU REMOVE THE STONES WHEN MAKING DAMSON JAM?

Place them in a large stainless steel pan with water and simmer gently until the fruit is soft and press the damsons against the side of the pan and you will release the stones. Depending on how many damsons you have you may want to use a colander to sieve them out if you have a lot to get through.

what do damsons look like

DO DAMSONS CONTAIN PECTIN?

Yes, damsons are full of pectin so there is no need to add lemon juice or added pectin. Make sure you don’t remove the stones before you boil them as the stones contain the pectin!

CAN YOU FREEZE DAMSONS BEFORE MAKING JAM?

Definitely! Freeze them whole in a large freezer bag. When you are ready to make jam again just defrost and prepare as you would with fresh damsons.

HOW LONG DOES HOMEMADE DAMSON JAM LAST?

If your jars are sealed they should last for 2 years. Once opened they can last up to 3 months in the fridge.

WHAT EQUIPMENT DO I NEED TO MAKE JAM?

Sterilised Jars with poppable lids

Large Stainless Steel Pan

Slotted Stainless Steel Spoon

Stainless Steel Colander

Rubber Gloves – so you don’t burn yourself! These are my favourite ones to buy.

HOW TO STERILISE YOUR JAM JARS?

There are a few options.

Option 1: The one I do is first wash your jars thoroughly. I usually put them on a hot wash in the dishwasher.

When the jam is about ready, I boil the kettle and place the jars and lids in a clean sink and pour the hot water on the jars and lids. Make sure you cover everything. Using your rubber gloves place the jars and lids on a clean paper towel to dry then fill your jars with jam and seal quickly.

Option 2: Another option is to wash your jars as in option 1 and place the jars and lids in a hot oven, about 200 degrees for 15 minutes.

Option 3: Wash jars and lids as in option 1. Place jars in the sink, fill with hot water and use sterilising tablets.

HOW DO YOU KNOW WHEN THE JAM IS READY TO POUR IN THE JARS?

Whilst you’re cooking your jam, place a small plate or saucer in the fridge. When you think your jam is ready, usually after about 50 – 60 minutes, put a small amount of jam on the cooled plate. If there is skin on it or pulls slightly with your finger, it’s ready!

More jam recipes

Elderberry and Damson Jam

damson jam recipe

Damson Jam Recipe

Rachel
A fruity jam with a bit of tang. Perfect on top of scones.
4 from 4 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Afternoon Tea, Breakfast, Side Dish
Cuisine British
Servings 200
Calories 22 kcal

Ingredients
  

  • 1 kg Damsons
  • 1 kg Caster Sugar
  • 300 ml Water

Instructions
 

  • Place damsons in a stainless steel pan and cover with the water. Boil gently until the fruit becomes soft and remove stones, ontinue to boil until the mixture is reduced by half then add the sugar.
  • Bring to the boil rapidly for about 10 minutes or until the jam sets when tested.
  • Pour into freshly sterilised jars and seal with a poppable lid. When cooled the lids should suck in, that's when you know the jars are selaed correctly.
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Nutrition

Calories: 22kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 8mgFiber: 1gSugar: 5gVitamin A: 17IUVitamin C: 1mgCalcium: 1mgIron: 1mg
Keyword damson jam, damson jam recipe, easy jam recipe, jam
Tried this recipe?Let us know how it was! or tag @rachelsrecipepantry on Instagram and hashtag #rachelsrecipepantry Thank you!!

Whilst you’re waiting for your jam to cool, make some scones. They are quick and easy to make, it would be rude not to!. Go to my scone recipe here >>

2 Comments

  1. can this be made using a sugar substitute? would additional pectin then be required? also want to do a freezer version so i assume the jar baths also not required?

    1. Hi Nina

      Sorry for the late reply as I’ve been away on holiday.

      Yes, you could use a sugar substitute, but it may turn out more of a conserve than a jam. Add more pectin to make it firmer. You can also leave the stones in for extra pectin. If you want to freeze the jam, use freezer liquid bags, but the sugar in the jam does preserve it, and if sealed properly it will keep for a long time.

4 from 4 votes (4 ratings without comment)

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