Damson Jam
Capture the essence of late summer with homemade Damson Jam, a rich and fruity preserve that brings out the deep, tangy sweetness of damson plums. Made with just three simple ingredients—juicy damsons, granulated sugar, and water—this classic recipe transforms a bountiful crop of seasonal plums into a luscious spread that’s perfect for your morning toast, scones, or even as a decadent filling for desserts. With its vibrant color and perfectly balanced flavor, this jam is simmered to perfection and tested for the ideal set, ensuring a silky-smooth texture every time. Whether you're a seasoned canner or new to preserving, this straightforward recipe will leave you with jars of jewel-like jam to savor throughout the year.
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Recipe Information
Ingredients
- 1000 grams Damson plums
- 900 grams Granulated sugar
- 250 milliliters Water
Instructions
Wash the damson plums thoroughly and remove any leaves or stems.
Add the damson plums and water to a large saucepan. Heat gently over medium heat to soften the fruit, stirring occasionally and lightly mashing with a spoon.
Simmer the mixture for about 15 minutes until the plums are very soft and have started to break down.
Using a slotted spoon, carefully remove any stones that have floated to the surface. If desired, cool the mixture slightly and pass it through a food mill or press to remove any remaining stones.
Add granulated sugar to the softened plums. Stir well to incorporate, then return the saucepan to medium heat.
Bring the mixture to a boil, stirring continuously to help dissolve the sugar and prevent the jam from burning.
Once the sugar has dissolved, increase the heat slightly and bring the jam to a rolling boil. Let it boil for 10–15 minutes or until the setting point is reached.
To test the setting point, drop a small amount of jam onto a chilled plate. Push it gently with your finger—if it wrinkles and holds its shape, the jam is ready. If not, continue boiling and test again in 2–3 minutes.
Once the jam has reached the setting point, remove the saucepan from the heat and skim off any foam from the surface.
Carefully ladle the hot jam into sterilized jars, filling them nearly to the top. Seal immediately with clean lids.
Allow the jars to cool fully before storing in a cool, dark place. Refrigerate after opening and use within a few weeks.
Nutrition Facts
Calories |
3889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.8 g | 4% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8 mg | 0% | |
| Total Carbohydrate | 1014.0 g | 369% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 999.2 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 1570 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
