Description
A timeless damson jam recipe that balances tartness and sweetness, capturing the taste of late summer in every spoonful.
Ingredients
Scale
- 5 cups damson plums, pitted and coarsely chopped (approx. 2 lbs whole damsons)
- 3 cups granulated sugar
- 3/4 cup water
- Optional: 1 tbsp lemon juice (if damsons are very sweet)
- Optional: replace up to 1/2 cup sugar with honey
- Optional: substitute coconut sugar 1:1 for regular sugar
Instructions
- Sterilize jars and prepare water bath canner if preserving.
- Pit damsons with a cherry pitter or paring knife, then coarsely chop.
- In a heavy-bottomed pot, combine damsons, sugar, and water. Stir gently.
- Bring mixture to a vigorous boil over medium-high heat, stirring often.
- Cook until gel stage: test with frozen plate or thermometer (220°F at sea level, reduce 1°F per 500 ft elevation).
- Ladle jam into jars, leaving 1/4 inch headspace. Remove bubbles, wipe rims, and seal lids.
- Process jars in boiling water bath 10 minutes (15 minutes above 6,000 ft).
Notes
Damsons’ high pectin content shortens cooking time by about 30% compared to other fruits. Always test for gel stage to avoid runny jam.
- Prep Time: 20 minutes
- Cook Time: 25-35 minutes
- Category: Preserves
- Method: Stovetop & Water Bath Canning
- Cuisine: British
Nutrition
- Serving Size: 1 tablespoon
- Calories: 56
- Sugar: 14g
- Sodium: 0mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.2g
- Protein: 0.1g
- Cholesterol: 0mg