Delicious damson jam

Damson jam is always a winner whether you're having it on toast or slathered inside a Victoria sponge with fresh cream.

A plate of damsons in front of the manor
  • Preparation time 20 minutes  (prep. time)
  • Cooking time 2 hours  (cooking time)
  • Serves makes 3 jars



  • 1.35kg damsons, stoned
  • 600ml water
  • 1.8kg preserving sugar


  1. 1. In a large preserving pan, combine the damsons and the water. Cook on a low heat for one to two hours until damsons are soft and falling apart.
  2.  Pass the mixture through a sieve into a clean pan. Add the sugar and bring to the boil.
  3. Begin testing for the setting point by placing a drop of jam onto a cold plate. If the jam wrinkles when you push it with your finger it is ready.
  4. Transfer the jam to sterilised jars and seal immediately. Leave undisturbed overnight in a cool, dark place.