This sweet and fruity jam is perfect for hot summer mornings to accompany your breakfast table by being served with crusty, delicious bread!
900g damsons (stalks removed)
900g golden granulated sugar
Knob of butter
Wash your jars and lids in hot, soapy water, rinse, then place on a baking tray and put in a low oven for 10 minutes or until completely dry. If you want to use rubber seals, remove the seals and cover in just-boiled water. Make sure you sterilise any funnels, ladles or spoons you’re going to be using too.
Put the damson into a large, wide, heavy-based saucepan. Leave the stones in, add 150ml water and bring to the boil. Lower the heat and simmer for 15 minutes or until the fruit is soft.
Tip in the sugar and stir over a very low heat until the sugar has completely dissolved. This can take up to 10 minutes. This step is vital – if you don’t dissolve the sugar, the bottom of the pan may catch and burn.
Raise the heat, bringing the pan to a full rolling boil and rapidly boil for 10 minutes. Don’t stir until the setting point of 105°C is reached. If you don’t have a thermometer, test the jam by spooning a little onto a cold saucer (store in the freezer for a few minutes before you need to use it). Wait a few seconds, then push the jam with your fingertip. If it wrinkles, the jam is ready. If not, cook for a few mins more and test again with another cold saucer. Once you have reached 105°C or setting point, stir the jam thoroughly.
Remove from the heat, skim off any excess scum, then stir a knob of butter into the surface (this helps to dissolve any remaining scum). Leave for about 15 minutess so the fruit can settle – if you decant the jam too soon, all the fruit will sink to the bottom. Pour into your sterilised jars, label and seal.
Damson jam can also be used as a filling for cake or pastries.
Serving Size: 4 jars
Cook Time: 50 minutes