Damson Jam

Preparation info

  • Yield—

    5 lb.

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • lb. damsons
  • ¾–1 pt. water
  • 3 lb.


Remove the stalks, wash the damsons and put into the pan with the water. Stew slowly until the damsons are well broken’ down. Add the sugar, stir over a low heat till dissolved, bring to the boil, then boil rapidly. Remove stones as they rise to the surface (a stone-basket clipped to the side of the pan is useful for holding the stones, and allows any liquid to drip back into the pan). Continue