2. Place the damsons in a large saucepan with the water. Bring to the boil over a medium heat then reduce the heat and simmer until the damsons are tender.

3. Add the sugar and stir over a low heat until it dissolves. Raise the heat and boil rapidly for about 10 to 20 minutes. Test for a set (see notes below).

4. Remove from the heat and leave for 10 minutes.

5. Ladle into hot jars then cover, seal and label (see notes below).

TIPS AND OPTIONS:

Jars - Use jars which are free from cracks, chips or flaws – the best sizes to use are 450g/1lb although 1kg/2lb jars can be successfully used for pickling fruit. Prepare the jars by washing well in warm soapy water and rinsing thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1). Fill whilst still warm to prevent the jars from cracking when the hot filling is added.

Testing for a set – Remove the pan of jam from the heat. Drop a teaspoonful of jam onto a cold saucer. Allow it to cool then gently push your finger through the jam. If it wrinkles a satisfactory set has been achieved. If it doesn’t, return the saucepan to the heat and continue to boil for a few more minutes then test again. Repeat as necessary.

Filling the jars – Fill to the top then wipe the rims of the jar with a damp cloth. Immediately cover with a waxed disc whilst still hot (wax side down). Allow to cool then cover with cellophane, securing with a rubber band. For long term storage secure the cellophane with a screw top lid.

Special Equipment required to make this Damson Jam Recipe

	Very large saucepan or preserving pan
	Glass Jars with lids
	Wax Discs

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Additional information about this Damson Jam recipe

Also called Damask plums, Damsons are an autumn fruit at their best in September. They are a small fruit similar to plums but with a more sour flavour making them ideal for jams and preserves.

Similar or Additional Recipes

Plum Jam

Spiced Plums and Peaches

See also: Preserving - General Tips

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