Damson Jam

Preparation info

  • Difficulty


  • Makes

    4–4.5 kg


Appears in

Simply Delicious: Book 1

Simply Delicious

By Darina Allen

Published 1989

  • About

Damson Jam was always a great favourite of mine as a child. My school friends and I used to collect damsons every year in a field near the old castle in Cullohill. First we ate so many we almost burst β€”the rest we brought home for Mummy to make into Damson Jam.


  • 2.7 kg/6 lbs damsons
  • 2.7 kg/6 lbs sugar
  • 1.290 ml/1Β½ pints/3ΒΎ cups water


Pick over the fruit carefully, wash and drain well and discard any damaged damsons. Put the damsons and water into a greased stainless steel preserving pan and stew them gently until the skin breaks. Heat the sugar in a low oven, add it to the fruit and stir over a gentle heat until the sugar is dissolved. Increase the heat and boil steadily, stirring frequently. Skim off the stones and scum as they rise to the top. Test for a set after 15 minutes boiling. Pour into hot sterilised jars and cover. Store in a cool dry place.