Damson Jam

Preparation info

  • Difficulty

    Easy

  • makes

    9–10

    × 450 g pots

Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • 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 – the rest we brought home for mummy to make into jam.

Ingredients

  • 2.7 kg damsons
  • 850 ml water
  • 2.7 kg sugar

Method

Pick over the fruit carefully, wash and drain well and discard any damaged ones. 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 moderate oven (160°C/325°F/Gas 3), 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 warm sterilized jars and cover. Store in a cool dry place.