Damson Jam Recipe

Back in September, I promised to publish my recipe for damson jam. Nearly six months later, I finally managed to find the time to write it up: 

Equipment required:

• 1 large stainless saucepan or jam pan
• 2 saucers (placed in the freezer)
• Confectioner's thermometer / jam thermometer
• Jam jars with screwtop lids (1kg of fruit will fill approximately three 500g jars.)

Ingredients:

• For every 1kg of fruit you will require 900g of standard granulated sugar, 300ml cold water and the juice of half a lemon. 
• Whole cinnamon sticks / dried cloves (optional)

Method:

Wash and remove the stones from the damsons. Retain a quarter of the stones. (The pectin in the stones helps to set the jam.) Place the damson stones into a piece of muslin and make a small bundle with a piece of string. If you would like to add spices to the jam, you could include cinnamon sticks or fill a separate muslin sack with a selection of cinnamon sticks and dried cloves.

Sterilise the jam jars by placing them in the oven on a baking tray for four minutes at 160°C. Put the lids in a bowl and cover with boiling water.

Place the damsons together with the water in the pan and bring to a simmer. Add sugar and lemon juice. On low heat, continue to stir the mix until the sugar has been completely dissolved. Add the bundle of damson stones by tying the sack to the jam pan handles and suspending it into the mixture, as shown below. 

Bring the mixture to a rapid boil and check the temperature, which should reach 107°C / 225° F.

Once the temperature has been reached, reduce heat. It's now time to check whether the jam has set.  Place a small amount of jam on the chilled saucer and store it in the fridge for two minutes. When you run your fingers through the jam on the saucer, it should wrinkle and feel thick. If it is runny, continue to rapid boil the jam for two minutes at a time and repeat the 'set test'. Continue with the 'set test' until the right consistency has been achieved.

Fill the jars with jam and tightly screw the lids on whilst the mixture is still hot. Label and store the jam in a cool and dark place for up to 12 months.