jam and preserve

Damson jam is a little different to most jams out there. It&#39;s loaded not just with sweet flavour, but also a delectable sourness inherent in the skin of the fruit. This small batch damson plum jam is ideal for anybody who likes their fruit preserve with a little edgy flavour to it, especially since it also embraces enticing baking spices. Makes 2 x 340g jars.

Damson Jam

Damsons

500 g White sugar (Granulated

mml Water

Cinnamon stick (10cm)

g Fresh ginger ((3 x 1mm thick slices))

nutmeg

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

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.

Remove the stones using a metal spoon.

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

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

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.

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

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.

Let cool for 10 minutes then decant into sterilised jars.

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Top 1 jam and preserve recipes from across the web

The most viewed jam and preserve recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Damson Jam

The most viewed jam and preserve recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine