Damson Jam
Capturing the deep, tart essence of fresh damsons, this traditional jam recipe balances the fruit's natural acidity with sweetness for a rich, jewel-toned preserve. The method offers versatility, allowing for either peeling the fruit for a delicate texture or keeping the skins for a rustic, full-bodied flavor. Perfect spread over warm buttered toast or used as a filling for pastries, this jam is a delightful way to preserve the harvest.
Ingredients
- 2 pounds Damsons (fresh and ripe) (Choose perfectly ripe fruit.)
- 1 1/2 pounds Granulated sugar (Originally 'crushed loaf sugar'.)
Instructions
- 1Wash the damsons thoroughly. You may either peel them (by blanching briefly in hot water as you would tomatoes or peaches) for a smoother jam, or simply wash them and leave the skins on for a traditional texture. Ensure stems are removed.
- 2Place the prepared damsons into a fully tinned vessel or a pristine enamel pot (ensure there are no chips in the enamel). Place over low heat (embers) and cook for 20 to 25 minutes. Stir occasionally with a wooden or silver spoon to prevent sticking at the bottom.
- 3Add the sugar to the pot and mix well with the spoon. Continue to cook, skimming off any scum that rises to the surface. Cook until the mixture reaches the setting point (when a small amount placed on a cold plate wrinkles when pushed). Remove from heat.
- 4Allow the jam to cool slightly, then pour into sterilized jars or pots and seal tightly.