Unlike some other jam making fruits Damsons have high pectin levels so don’t need any added pectin to make the jam set. This recipe is super straight forward, and will make about 6-7 jars of jam, so enough to share around! I served this jam on my fluffy pancakes which was delicious, or why not try making your own vegan English scones!
- 3kg Damson plums, washed
- 2kg sugar
- 600ml water
- Place the damsons and water in a large heavy bottom stock pot and bring to the boil, reduce heat a little and simmer for 30 minutes. Smash with a fork as its simmering a few times to break up the damsons and release the stones.
- Add the sugar, stir for 5 minutes and dissolve all the sugar. Now, very carefully not to spill the mixture everywhere, pour through a large colander into another large bowl to remove all the stones and some of the skins. Use a wooden spoon to push and mix to make sure you get most of the liquid thought the colander without too much wastage.
- Return the damson and sugar mixture to the heavy bottom stock pot, bring to the boil, and simmer hard for 10 minutes.
- Leave to cool for 5 minutes then transfer to sterilized jam jars and replace lids. (See the bottom of this post for an effective way of sterilizing your jars) Leave to cool to room temperature and store. Once opened keep jam in the fridge.
Yields 6-7 jars of jam.