Damson Jam
User Reviews
4.8
189 reviews
Excellent
Damson Jam
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A beautiful tart Damson Jam perfect for using up your Autumn windfalls.
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Ingredients
- 1.5 kg Damsons (stoned after weighing)
- 1.875 kg granulated sugar
- 450 ml Water + 20 ml to simmer with damson stones
Instructions
- Cook the damsons in a preserving pan with the water gently for 20 minutes, stirring occasionally.
- At the same time cook the stones in a separate medium sized pan with 20 mls of water for 20 minutes.
- When the stones have cooked put them in a sieve and squeeze with the back of a wooden spoon for a couple of minutes. (There will be clear liquid and a little puree, no need to squeeze until dry).
- Add this liquor to the cooked Damsons and then add the sugar.
- Heat slowly until all the sugar has dissolved stirring with a wooden spoon.
- Bring to the boil slowly and then time a rolling boil for 13 minutes (make sure you stir with a wooden spoon regularly to stop it catching and burning).
- Take off the heat and test a teaspoon of jam on a cold plate, leave for a couple of minutes and if it crinkles when your finger is pushed through it it’s ready.
- If not boil for 2 more minutes at a time repeating the test.
- Once ready pot up into sterilised jars and put on a clean lid. Makes 2.1 ltrs or 8 jars of varied sizes.
Notes
- Put 2 small plates in the freezer before you start.Sterilise jars by washing or dishwashing, filling with boiling water, emptying and then placing in oven for 20 minutes at 140°C then leave in oven until jam is ready. Wash the lids, sterilise with boiling water and then leave to drain.
Genuine Reviews
User Reviews
Overall Rating
4.8
189 reviews
Excellent
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