DAMSON JAM

3.5 lbs Damsons, 2.5lbs granulated sugar, 1 pint of water

Slit damson skins to help stones out of fruits, add to water in a Preserving pan.
Simmer gently until soft, add sugar and stir until sugar is dissolved. Bring to a full rolling boil, keep stirring so it doesn't stick. After about 3 t0 5 minutes, the stones will leave the fruits and be clearly visible. Let the pan settle and by then, the jam should be trying to form a skin when you stir it. Time to remove all the stones - easy to spot as they are a bright yellow in the dark fruit. Lift them out with a spoon and then pour the jam into warmed jam jars. I make my own jam covers with ex- cornflake packet inners. Place on top of filled jars and screw the lids on tightly. Label when cooled,


Jenny

 

What does damson jam taste like?

 

Quite acidic/sharp but with a heady perfume of the "plum" family,
Jenny

 

If I only do a smallish amount, I count the stones in and I count them out.
I have just finished a small batch, 54 stones in, and 54 out.

Cannot wait to start having it on my toast.

Yum yum.

 

Great tip there, Jenny

 

To make a Damson Cheese as opposed to Jam (same taste, slightly different texture. Purée the same amount of fruit, but then push it through a coarse sieve to remove stones and skins. Then proceed as above.

Oh and my grandmother's Damson Jam always had the stones left in, made eating it a bit of a voyage of discovery!

 

Mmmm my favourite. I also make damson jelly to eat with meat, similar to redcurrant but imho much nicer