About:
This sweet and fruity jam is perfect for hot summer mornings to accompany your breakfast table by being served with crusty, delicious bread!
Ingredients:
900g damsons (stalks removed)
900g golden granulated sugar
Knob of butter
Method:
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Wash your jars and lids in hot, soapy water, rinse, then place on a baking tray and put in a low oven for 10 minutes or until completely dry. If you want to use rubber seals, remove the seals and cover in just-boiled water. Make sure you sterilise any funnels, ladles or spoons you’re going to be using too.
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Put the damson into a large, wide, heavy-based saucepan. Leave the stones in, add 150ml water and bring to the boil. Lower the heat and simmer for 15 minutes or until the fruit is soft.
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Tip in the sugar and stir over a very low heat until the sugar has completely dissolved. This can take up to 10 minutes. This step is vital – if you don’t dissolve the sugar, the bottom of the pan may catch and burn.
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Raise the heat, bringing the pan to a full rolling boil and rapidly boil for 10 minutes. Don’t stir until the setting point of 105°C is reached. If you don’t have a thermometer, test the jam by spooning a little onto a cold saucer (store in the freezer for a few minutes before you need to use it). Wait a few seconds, then push the jam with your fingertip. If it wrinkles, the jam is ready. If not, cook for a few mins more and test again with another cold saucer. Once you have reached 105°C or setting point, stir the jam thoroughly.
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Remove from the heat, skim off any excess scum, then stir a knob of butter into the surface (this helps to dissolve any remaining scum). Leave for about 15 minutess so the fruit can settle – if you decant the jam too soon, all the fruit will sink to the bottom. Pour into your sterilised jars, label and seal.
Notes:
Damson jam can also be used as a filling for cake or pastries.
Serving Size: 4 jars
Cook Time: 50 minutes
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