Damson jam is a big favourite in this house. I love it and my youngest adores it too. We are lucky enough to have a couple of damson trees in the garden and they produce well most years. I usually make something with them before freezing some for that lovely winter treat stewed damsons. Sometimes I will make pickled damsons, otherwise damson vodka (very popular round here for some reason) or damson jam and if I am feeling especially productive I will manage all three. This week is the turn of the jam. It is very easy to make and very delicious to eat. The same recipe can be used for plums of any description.
This makes about 6-7 jars of varying sizes or 8 lb jars
1.25kg granulated sugar
I can never be faffed to stone my damsons before making this jam and so I cook them whole and then scoop most of the stones out before pouring into the jars and then take the rest out when spreading on my bread. But if you have more patience than I do then go ahead and stone the damsons/plums.
Put the prepared damsons/ plums (i.e stems removed, any over ripe ones removed, washed) into a preserving pan with the water. Simmer for about ten minutes until the fruit is soft. It may take longer for some varieties and some may be ready sooner so keep an eye on things.
Add the sugar and stir until dissolved. Bring to boiling point and boil rapidly until setting point is achieved. Setting point can be tested by placing 4 saucers in the fridge before you start making the jam and then you pour a teaspoonful of the jam onto a cold saucer. Leave to cool for a minute or so and then push the jam with your finger, if it wrinkles, it is at setting point. If it doesn’t wrinkle then boil for a few more minutes and then test again. Otherwise use a jam thermometer and it is ready when it reaches 104.5°c.
Remove any scum that has risen to the surface. Pot into sterilised jars and cover whilst hot.