This Damson Jam Recipe is easy to make as damsons have loads of pectin and enough acid for a good set.
Ingredients for Damson Jam:
- 4 lbs (1.8 kg) damsons
- ¼ pint (145 ml) water
- 4 lbs (1.8 kg) sugar
Method for Damson Jam:
- Wash and wipe the damsons. Pick over to remove stalks.
- Put into a pan with the water and simmer gently until the fruit is soft, occasionally pressing the damsons against the sides of the pan to break open and release the stones.
- Remove the stones.
- Test for pectin.
- Add the sugar, stirring until it has dissolved.
- Bring to the boil and boil rapidly for about 10 minutes until the jam sets when tested.
- Remove the remainder of the stones as they rise to the surface.
- Remove the scum.
- Pot and seal while still hot.
Makes around 6lbs (2.7 kgs) of jam.
General Information on Jam Making
How to Make Jam, Jellies & Marmalade
These articles cover the basic methods and rules for making jams, jellies and marmalades. Once you have mastered these, it is far easier to adapt and alter recipes for your own tastes.
The first people to record some of their methods were the Romans...
Preserving Jars, Labels and Covers
Store, preserve, label and cover your home grown fruit and vegetables with this extensive range of products. You've made it so it is only fair to show it off at its best!
Jam and Preserve Making Equipment
All the equipment you need to easily make your own jams, chutneys and preserves. Say goodbye to mass-produced supermarket jams and preserves and start producing your own unique accompaniments to meals using your own produce.
Great site. I am about to defrost my damsons for jam tomorrow. Could not find out from anywhere else whether to thaw them or not. Many Thanks.
Hi Val
Thanks for all the lovely recipes and tips on how to make jam – what a great site! I have made my first Damson Jam and it is delicious and well-worth the (small) effort. I look forward to making Damson Gin soon.
I chanced across a hedgerow with loads of damsons just waiting to be picked yesterday, although they were a little past their best, they were still tender and juicy and not dried up.So I picked them, and following your recipe, made 6 jars of jam last night. For breakfast I have had Damson Jam on toast. Absolutely superb. I was wondering how long it would keep for in the sealed jars. I am currently trying to eat my way through bilberry jam that was made in 2005, and is still georgeous.
Official answer at least 12 months. However, I’ve had damson jam that is still fine for far longer than that. 3 years +.
Just had my first attempt at Jam making after getting lots of Damsons from my sister-in-laws trees. It is absolutely gorgeous. I am giving two jars to my Dad as a little present when he comes over for lunch on sunday. I’m sure he will be thrilled as Damson jam has always been his favourite.
This site is great, thanks so much for sharing the brilliant tips and recipes :o)
Do you need to use ‘Jam sugar’ or is normal sugar ok?
I’m gutted, the jam caught at the bottom of the pan and now all my 5 jars of what should have been beautiful jam now tastes smoky..I hate waste!!!
Normal sugar. Damsons are full of pectin. If you use jam sugar, you could end up with a very solidly set jam!!!!!!!!!!!
Good site, the recipe helped me utilise a load of Damsons I found. I would make one small observation though, it is probably not a good idea to absent mindedly lick the back of the spoon while at the “rolling boil” stage – great things ice cubes.
This is my first year as a jam maker. Met a forager whilst walking the dogs the other day and we got chatting about all the wild fruit growing in our area. She introduced me to Damsons for the first time in my life and told me she planned to make jam with them. I ended up coming home with 3lbs of them and the first thing I did was look for a recipe. I came across your website. I made your Damson jam recipe and it was a huge success, can’t get enough of the stuff. It doesn’t just go well on toast, I put a good dollop on rice pudding and slightly warmed in the microwave on plain vanilla ice cream too. Oh my, it’s absolutely delicious, thank you for all your clear concise recipes and the help and advice you give. I love, love, love your website and have just bought your preserves book. Brilliant!!! Worth every penny! Thank you!
I have a tree that has produced lots of small, about olive sized fruits that are yellow. As we have just acquired the garden I’m not sure what it is. It has a stone and tastes like a plum, but much smaller and have fell from tree before turning purple. Could they be damsons? I would love to use them in a preserve but not sure what they are.
Fantastic recipe, works every time and I’ve never had any need to test for pectin. It’s worth taking the time to remove all the stones though. My mum wasn’t too scrupulous in that regard so my childhood memory of damson jam was having to pick the stones out which was a real pain.
Mirabelles are small wild plums – usually yellow. They are about the same size as a damson but are circular in shape whereas a damson is more oval and always red, of course.
I’ve just found the site and used the Damson jam recipe as a base for my “new” Plum, Blackcurrent and Apple Jam. It’s great to find a common sense recipe that works. Now I’m off to try out the Apple Flapjacks 🙂
hi wendy thanks for info on mirabelle plums, now i know what they are, think i might make jam!! XX
My husband and I have today made the Damson Jam, using receipe and have just tried some, its so delicious, that my husband wanted to finish the o.5L jar that we made LOL
First time I have come across this website, and am fascinated by it now.
I have just scrumped 1kg of damsoms, some a lovely rich plum colour some half and half with dark green.
Can I use all the damsoms as are? and also what sugar and water quantities do I use for 1kg of fruit.
thank you.
sammy
Yes you can use them as they are. For 1 kg fruit you’ll need 1 kg sugar.
Can I use caster sugar to make jams or does it need to be granulated ??
Hi, great site – I used this recipe last year – found fishing the stones out rather tedious and have found the odd one on my toast but its FAB jam – everyone loves it and jars keep going missing when we have visitors…. found ripe damsons today so making this years jam tomorrow – not sure what quantity of fruit I have – how much water / what ratio??? dont think this batch will be very big but going hunting for more over the weekend!!
That is a very delicious receipe it’s a great experience and we’ll definitly do it again! 😀
Oh and thanks too whoever made the Recipe! 🙂 x
Do you have to put wax circles in the top? I want to make my jam today and have only just seen this.
As long as the jars are scrupulously clean and sterilised and you use sterilised screw top lids, you’ll get away without the wax discs.
Can i use caster sugar ?
You can use caster sugar.
Thanks Val can get cracking on with that tomorrow then
To all asking about the removal of stones – have you tried the damson cheese recipe on this site? Just as tasty spread on your toast but a lot less fiddly to make x
Like Helen Cunnigham I just froze the Damsons straight after washing, then slowly thawed them in the water as I started the jam making. I also found that the stones just popped out easily as soon as each damson warmed through – yes I did stand and stone 4LB of damson, but there was a good programme on the telly and it seemed to take no time at all. Used about a third less sugar than usual and got a great set and a wonderful tasting jam 🙂
We have had a record crop of damsons this year, even though
they were thinned extensively in August by our ?consultant.
We always remove the damson stones with a ‘cherry stoner’ before we put them in the pot – saves hours of work, and they never always rise to the top or fall to the bottom as we are told they do. Having stewed them, added sugar, we freeze in
metal containers/cardboard lids, and you can have damson crumble for the whole of the winter!
Thanks for all the hints and comments on here. I made damson jam last night, it’s great! Lovely flavour and colour.
sounds like mirabelles
I only have Jam sugar which i used to make plum jam last week and it was fine, will it be ok for Damsons or can i adjust the recipe?
It will be fine but seems a bit of a waste to use with a fruit that already has loads of pectin. It would be cheaper to get some ordinary granulated sugar and save the jam sugar for a fruit that is lacking in pectin such as late blackberries.
Made 5 1/2 pounds of damson jam starting at 1am this morning. Took my mind off the worry of daughter in town [for the first titme] celebtating her 18th. Picked her up at 5.25am.
Had damson jam on toast at 2pm. A happy young lady and a relieved and happy mum.
Recipe is simple and works a treat.
well have made Damson Jam with this recipe and with Jam sugar… it’s delicious! it was very time consuming getting the stones out after softening the fruit, may de-stone before next next and that way will ensure my jam is 100% stone free.
Help! Made a big batch of jam yesterday – and used preserving sugar at a ratio of 1 to 3 (3kg damson and 1kg preserving sugar).
I boilt it for AGES – but it has not set – just very sweet tasting damson soup 🙁
Can I still rescue it?
Many thanks!!!
You’ve used far too little sugar. Even in a low sugar jam the proportion of sugar to fruit is usually 1.5 to 2. I doubt that you can rescue it – use it as a pouring sauce for icecream?
I’ve been making damson jam for, oh dear, fifty years and have never bothered about getting the stones out, it’s frustrating and time consuming. Besides, sucking the things as you pick them off the bread is part of the pleasure. No-one has ever complained, still less broken a tooth. Basically, don’t bother, it’s the flavour that counts.
Same applies to damson crumble/pie/sponge, just warn people the stones are there and don’t worry.
To remove stones. Wash the damsons. Place in saucepan with no added water. Stew over low heat untill tender ( 5-10 mins should do) then simply push through a colander with large holes to separate stones. Make jam with the puree.
Fab web site. Have bought your book and just made my first batch of jam! It’s turned out great 🙂 Can’t wait to try some of your other recipes. Thanks Val your book is the best x
If you clean the jars and lids really well, pouring boiling water over them (carefully) in the sink then drain and put into a medium warm oven, lying them on their sides, or upright until needed then I find the jam will last for years unopened – and even for months once opened – I have rarely ever had home made jam go mouldy.
Help
I have just tried to make this jam and had 1lb of damsons (before cooking) so reduced the sugar by using 1lb of sugar. I have just opened 1 of the jars that I made and it is solid. Can I rescue the jam or is too late. Also did I use too much sugar. Should I use 1lb to 1lb of fruit after it has been stoned.
My jam is simmering, my 4 month old is sleeping! How exciting and satisfying! My maternity leave is turning into domestic bliss! I LOVE IT!!!! Thank you for this magic little recipe!
🙂 🙂 🙂
have recently started making damson jam, tried to boil out the stones but my wife suggested the cherry stoner and that is much easier (as the children are doing it safely).We are enjoying the first of our first batch.
Like many this year we have had a huge crop of Damsons and Plums. As a family we tend not to like very sweet jams so I never use a 50/50 mix of sugar to jam. Damson jam for us has to have a ‘Bite’ in the flavour and I add lemon juice to get the to final taste. Also, while boiling up you can add a knob of butter to help prevent too much scum forming.
HELP. love your site by the way….. i have made some damson jam this morning and its sort off bitter .. dries your mouth out when you taste it.. like sucking a lemon dry mouth… any help would be appreciated
Did you taste one of the damsons before you made them into jam? I have never come across this problem and can only think that it must be the fruit.
Hi again. my husband says they taste like normal damsons and they dont DRY his mouth out !!!! been told to bin the lot but it seems such a waste
Great recipe. Used 5 1/2lbs damsons, didn’t want to waste as no flour for pie. Turned out lovely. 7 1/2 jars. 1/2 jar nearly gone had on toast. Won’t last long at that ratio. Looking forward to trying more recipes.