Damson Jam

Preparation info
  • makes


    × 450 g pots
    • Difficulty


Appears in
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.


  • 2.7 kg damsons
  • 850 ml water
  • 2.7 kg


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