Louise Johncox

Damson Jam

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Preparation info
  • Makes

    10-12 x 450 g

    jars
    • Difficulty

      Easy

Appears in
The Baker's Daughter: Timeless recipes from four generations of bakers
The Baker's Daughter

By Louise Johncox

Published 2014

  • About

Making homemade jam was both a family and tea shop tradition. Dad made strawberry jam for the shop. Mrs Reece, from Artistic Treasures next door, always ordered ten jars because it sold out so quickly. Johnny has a damson tree in his cottage garden, so Mum makes damson jam using the fruit from his tree.

Ingredients

  • 2.7 kg damsons
  • 1.5 litres water
  • 2.7 kg

Method

Place the washed fruit in a pan with the water, which should almost cover the fruit. Bring to the boil, then simmer gently for about 30 minutes until the fruit is cooked.

Now add the sugar. Stir it in over a low heat until it is dissolved. Bring the fruit back to the boil and boil briskly until set, removing stones as they rise to the surface with a slotted spoon. To test for a set, tak