Damson jam

    2 hours 20 min

    Damsons are in season during the months of August and September and can be eaten off the tree when they are fully ripe and a sweet variety. Damsons are usually found growing wild throughout the countryside in places like hedgerows, country lanes, woodland and riverbanks. Perhaps you are lucky enough to have a tree in your own garden or orchard, if so, lucky you! Damsons are fantastic in jams and preserves, as well as in sauces to accompany sweet and savoury dishes like game. In addition to damson jam, you can also make damson syrups and cordials.


    Hampshire, England, UK
    80 people made this

    Makes: 3 jars damson jam

    • 1.35kg damson plums, stoned
    • 600ml water
    • 1.8kg preserving sugar

    Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

    1. In a large preserving pan, combine the damsons and the water. Cook over a low heat for 1 to 2 hours until the damsons are soft and breaking apart.
    2. Pass the damson mixture through a sieve into a clean preserving pan. Add the sugar and bring to the boil.
    3. Begin testing for the setting point by placing a drop of jam onto a cold plate. If the jam wrinkles when you push it with your finger, it is ready.
    4. Transfer the jam to sterilised jars and seal immediately. Leave undisturbed overnight in a cool, dark place.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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    Reviews in English (1)


    Like the easy recipe i look forward in trying it after we noticed some damsons growing on our walk out today have to get the kids out picking now  -  23 Sep 2013