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.
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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