Spiced Damson Jam

Plums and damsons signal the last of the summer fruits as autumn looms on the horizon and we start to wind down with our local foraging. This is when our kitchens are at their busiest. Fruits and vegetables that haven’t yet made it into cakes, crumbles or suppers are now being canned, jammed and chutneyed.

Damson Jam is one of my favourite ways to preserve this flavourful stone fruit. Spiced with orange and cinnamon notes to usher in the shorter evenings. It's easy to make and I'll give you advice on how to remove those stones and how to ensure the perfect set.

For another delicious damson recipe try this Chinese Style Damson Sauce as a homemade alternative to hoisin sauce.

How to forage for damsons

Damsons are smaller cousins to the plum and there are more trees around to forage from than you would think. Just look for the squashed purple fruit underfoot around late August September and you’ll probably find you’re standing beneath a damson tree.

Damsons are easy to collect, when the fruit is ripe just a shake of a branch releases a plethora of damson raindrops which can be collected by an artfully placed upturned umbrella already positioned underneath the chosen branch.

How to make damson jam

For full recipe instructions go to the recipe card at the end of this post. 

• Toss the washed damsons with brown sugar and roast for 40 minutes then cool.
• Pick through the damson pulp to remove all the stones, reserving the stones.
• Place the stones in a jug with the water and swirl around to remove all the final damson juice.
• Pour the water through a sieve into a preserving pan, along with the rest of the pulp and discard the stones.
• Add the orange juice and spices.
• Bring to a boil and add the granulated sugar, stirring to dissolve.
• Once the sugar has dissolved add the lemon juice.
• Bring to a rolling boil for about 10 minutes, until the temperature reaches 105°C or passes the saucer wrinkle test.
• Remove from the heat, stir in the orange zest and decant into sterilised jars.

Recommended equipment

Here is a complete list of Equipment Needed For Jam Making which you may find useful, otherwise here are the most important:

• Maslin Pan - this is a large stainless steel pan perfect for jam making. If you love making jams then actually they are relatively inexpensive - around £30. Otherwise use any stainless steel pan you have.
• Jam Funnel – If you make a lot of chutneys and jams then I would definitely buy an inexpensive jam funnel. Useful for decanting pretty much anything around the kitchen too!

How do you know if your jam has reached setting point?

Jam has reached setting point when it’s 105°C/220F. However this is not my preferred test. I find the ‘wrinkle test’ gives a very accurate indication if jam is ready to be put in its pots.

Here is a detailed Guide on Achieving The Perfect Jam Set for a load of advice and plenty of tips.

What is the ‘wrinkle test?’

The wrinkle test is when you quickly cool a teaspoon of the jam and push the jam with your finger. If it wrinkles up then it’s reached the right setting point.

1. Place a few saucers in the freezer before you start making your jam.
2. When you think your jam should be ready, it’s been boiling hard for at least 5 minutes, the sugar has completely dissolved and the jam is feeling a little heavier when you stir it, then you are ready for the test.
3. Turn the heat off the jam. Remove a saucer from the freezer and drop a small teaspoon of jam onto the saucer.
4. The jam should not be too runny. Place the saucer into the fridge for about 30 seconds.
5. Remove the saucer from the fridge, at this point the jam should have set. Push the jam with your finger, if the jam wrinkles up then it’s ready.
6. If it doesn’t then turn the heat back on and boil your jam for a further 2 minutes before you test again.

More Jam Recipes You'll Love

An easy seedless Blackberry Jam, spiked with lime to create a sweet tangy preserve. Quick to make and stores well for up to 12 months. Delicious on hot buttered toast, swirled through porridge or layered into cakes.

Pumpkin Jam makes the most out of squash season, lusciously smooth, sweet and rich with savoury pumpkin notes and scented lightly with vanilla and nutmeg for a comforting Autumn preserve.

Pear Jam is one of my favourites to make during Autumn when your pear tree is bursting at the seams and jamable fruits are few and far between. Sweet and fragrant with soft vanilla this jam makes the most of the delicate flavour of pear.