Damson Jam

Step 1

Roughly chop each damson in half and add to a large saucepan. Don’t worry about removing the stones for now.

Step 2

Add in 125ml water and cook for around 10 minutes until the fruit softens enough for the stones to fall away from the flesh of the fruit.

Step 3

Remove the stones using a metal spoon.

Step 4

Rub the stones in a sieve to extract any lingering flesh. Discard the stones but add the flesh back into the pan.

Step 5

Add the sugar and spices then cook gently for 10 minutes to dissolve the sugar.

Step 6

Turn the heat off and let the fruit and spices infuse for 1 hour, then take the spices out of the pan and discard them.

Step 7

(Optional) start sterilising your jars when there are 15 minutes of the infusion time left.

Step 8

Return the pan to the heat. Bring to a rolling boil and cook until the temperature reaches the jam setting point of 105 degrees Celsius (221 degrees Fahrenheit) on a digital food thermometer such as a Thermapen.

Step 9

Let cool for 10 minutes then decant into sterilised jars.