Ingredients
Method
- Place whole damsons, water, and lemon juice in a large preserving pan. Bring to the boil then simmer for 20–25 minutes until damsons have completely softened and broken down. Remove stones with a slotted spoon as they float to the surface — continue until most stones are removed.
- Sterilise jars in a 140°C oven for 15 minutes while damsons cook.
- Add sugar to damson pulp. Stir over low heat for 5–8 minutes until completely dissolved — do not boil before sugar is dissolved.
- Increase heat to high. Bring to a rapid rolling boil. Boil hard for 8–12 minutes — damsons set quickly so test early.
- Remove from heat. Drop a teaspoon of jam onto a cold saucer. Leave 1 minute. Push with fingertip — if it wrinkles, setting point is reached. If not, return to boil 2–3 minutes and test again.
- Skim foam. Leave to stand 10 minutes. Ladle into hot sterilised jars. Seal immediately. Label with fruit and date.
Notes
Do not stone damsons before cooking — cook whole and remove stones as they float up.
Be thorough when removing stones — note on the label if some may remain.
Damsons set quickly due to high pectin — test from 8 minutes and watch carefully.
Never add sugar before the fruit is fully softened.
Never let the jam boil before sugar is completely dissolved.
Leave 10 minutes before potting to prevent fruit rising in the jar.
Store unopened for up to 1 year. Refrigerate once opened and use within 4–6 weeks.
