Damson jam

Harvest your fruit in late summer/early autumn for some tasty jam to remind you of warmer days all through winter. Delicious on fresh crusty bread.


Makes about six jars

1kg damsons
1.25kg preserving sugar (or granulated)
400ml water


Achieving the perfect results

  1. Put the fruit and the water into a big pan (you want one that's plenty big enough, and with high sides, so the jam doesn't boil over and make a hot, sticky mess) and simmer until the skins are soft and the liquid has reduced by a third.
  2. Take the pan off the heat and add the sugar, stirring gently until it's all dissolved. It can help if you warm the sugar first, by putting it in the oven for 10 minutes, or a quick run through the microwave.
  3. When the sugar has dissolved, return the pan to the heat and boil it rapidly until the setting point is reached. Take the pan off the heat and let it sit for 15 minutes. Skim off any scum that has formed, then pot up into sterilised jars.

This recipe is supplied by The Pantry and Parlour.

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