Damson and marrow jam

    Damson and marrow jam

    11saves
    2hr20min


    5 people made this

    About this recipe: With damsons and marrows both in season during the months of August and September this is a match made in heaven. The sweet and tart flavours from the damsons are calmed by the smooth and relaxed marrow giving a great jam combination. Damsons are usually found growing wild throughout the countryside in places like hedgerows, country lanes, woodland and riverbanks. Enjoy on some Scottish oatcakes or with some herb-infused bread.

    GailC Hampshire, England, UK

    Ingredients
    Makes: 6 jars damson and marrow jam

    • 1.35kg damsons, stoned
    • 150ml water
    • 1.35kg marrow, peeled and diced
    • 2 to 2.5kg caster sugar

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

    1. In a preserving pan, combine the damsons and the water and cook over a medium heat for 20 minutes. Add the marrow and cook gently for a further 90 minutes. Mash the damson and marrow pulp and pass through a sieve. Weigh the pulp and record the measurement.
    2. In a clean preserving pan, add the pulp and add an equal weight of sugar. Bring the jam to the boil and begin checking for the setting point by placing a drop of jam onto a cold plate. If it wrinkles when you push it with your finger, it is ready.
    3. Transfer the jam into sterilised jam jars and seal immediately. Leave undisturbed over night 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 (1)

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    1

    This is a very pleasant "everyday" jam for toast, crumpets, on peanut butter. The marrow (or in my case large courgettes!) counteracted the slightly bitter/dry taste damsons can have on the tongue. It spreads well, a bit like a fruit butter so will be good with cheese. I find damsons impossible to stone, so I cooked them gently first and lifted out the stones as they separated from the damson flesh and then added the marrow. I also found it nigh on impossible to push the pulp through a sieve, so put it through the food processor instead. (Watch out for stray stones!) - 06 Oct 2014

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