making damson jam
We’re not big jam eaters in our house but with so many damsons to use up from the allotment I took my first tentative steps into the world of jam making. With fine results I’m pleased to say. This Sensational Preserves recipe uses orange and cinnamon to enhance the flavour of the damsons and recommends a 10-15 minute delay before potting the jam up to prevent the fruit skins from floating to the surface of the jam in the jars.
1.5 tsp ground cinnamon
grated zest and juice of 3 oranges
- Make the squeezed orange juice up to 300ml/10 fl oz with water then put in a pan with the damsons, cinnamon and orange zest and cook gently in the liquid for about 40 minutes until the fruit is very tender. *
- Over a low heat, stir in the sugar until it has dissolved. Raise the heat and boil for about 10 minutes, stirring occasionally, until setting point is reached.
- Remove from the heat and take out the damson stones with a slotted spoon. Put the stones into a non-metallic sieve to drain for about 15 minutes. (*I chose to remove the stones with my fingers before adding the sugar)
- Skim the surface with a spoon. Stir the jam then spoon into warm, clean, dry jars. Cover and seal. Leave overnight to set. Store in a cool, dry, dark place.