Capture the essence of late summer with this sweet-tart homemade Damson Jam recipe. Using fresh damsons and a touch of lemon juice, it simmers until the fruit softens and releases its rich flavor. The deep purple spread is a comforting addition to breakfast toast or afternoon scones, sealing seasonal fruit for cozy mornings all year long.
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Ingredients for Damson Jam
For the Jam
- Fresh Damsons – Look for plump, ripe ones with deep purple skins for the best flavor.
- Granulated Sugar – This helps balance the tartness of the damsons and gives the jam its perfect texture.
- Water – Just a little to help the fruit soften and release its juices.
- Fresh Lemon Juice – Brightens everything up and helps with setting—bottled just won’t do the same job.
- Unsalted Butter – A tiny bit reduces foaming and gives the jam a lovely gloss.
Cook Time for Easy Damson Jam
One of the things I love most about this easy Damson Jam is how it honors the fruit’s natural pace. You’ll need just over an hour from start to finish, most of which is hands-off simmering. I often use this time to clean up the kitchen or get my jars ready. The result is a thick fruit jam with lemon that’s worth every minute.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
If you’re new to preserving, our guide on canning for beginners is a wonderful place to build your confidence!
How to Make Homemade Damson Jam
Step 1: Prepare the Fruit
Rinse 2 pounds of fresh damsons under cool water in a colander, ensuring all stems are removed. Transfer the whole damsons to a large, heavy-bottomed pot or Dutch oven.
Step 2: Soften the Damsons
Add 1/4 cup of water to the pot with the damsons. Place the pot over medium heat and bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and cook for 20 minutes, or until the damsons are very soft and their skins have split open.
Step 3: Remove Pits & Skins
Remove the pot from the heat. Set a fine-mesh sieve or food mill over a large bowl and carefully press the cooked fruit through it to remove the pits and skins, extracting as much pulp as possible. You should yield approximately 4 cups of smooth damson puree.
Step 4: Combine & Cook
Return the strained damson puree to the cleaned pot. Add 4 cups of granulated sugar and 1 tablespoon of fresh lemon juice, stirring until the sugar begins to dissolve into the mixture.
Step 5: Dissolve Sugar & Add Butter
Place the pot over medium heat and cook the mixture, stirring constantly with a wooden spoon, until the sugar is fully dissolved. Add 1/2 teaspoon of unsalted butter to reduce foaming as the jam cooks.
Step 6: Boil to Setting Point
Bring the jam to a full rolling boil that cannot be stirred down. Maintain this boil for 15–20 minutes, stirring frequently to prevent sticking, until the jam reaches 220°F on a candy thermometer or passes the plate test. To perform the plate test, place a small spoonful of jam on a chilled plate; it should wrinkle when pushed with a finger.
Step 7: Jar the Jam
Remove the pot from the heat. Use a spoon to skim off any foam from the surface of the jam. Let the jam rest for 5 minutes to allow the fruit to distribute evenly. Ladle the hot jam into sterilized half-pint jars, leaving 1/4 inch of headspace. Wipe the rims, apply lids and bands, and process in a boiling water bath for 10 minutes if canning, or allow to cool completely before refrigerating.
Pro Tips & Tasty Tweaks
Over the years, I’ve learned a few tricks that make this stovetop preserve with fresh fruit even more special. These are my favorite ways to tweak the recipe based on what I have in the pantry or who I’m sharing it with.
- Flavor Swap: For a warm, aromatic twist, stir in a teaspoon of ground cardamom or cinnamon along with the sugar. It’s a delightful variation, much like this spiced damson jam variation.
- Diet Tweak: You can reduce the sugar slightly if your damsons are very sweet, but remember it’s crucial for preservation. For a smaller, immediate batch, try a half recipe and keep it in the fridge.
- Texture Fix: If you prefer a perfectly smooth consistency without any fruit pieces, using a food mill is your best bet. It gives you a beautiful, even texture every time.
- Storage Tip: This butter-enriched homemade preserve keeps beautifully. For long-term storage, always follow trusted USDA food preservation guidelines. I love gifting these small jars to friends—they’re the perfect taste of summer.
Damson Jam
Ingredients
- 2 pounds fresh damsons
- 4 cups granulated sugar
- 1/4 cup water
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon unsalted butter
Equipment
- large heavy-bottomed pot
- fine mesh sieve
- Candy thermometer
- ladle
Method
- Rinse 2 pounds of fresh damsons under cool water and remove any stems. Place the whole damsons in a large, heavy-bottomed pot or Dutch oven.
- Add 1/4 cup of water to the pot with the damsons. Bring the mixture to a simmer over medium heat, then reduce heat to low, cover, and cook for about 20 minutes until the fruit is very soft and the skins have split.
- Remove the pot from the heat. Carefully press the cooked fruit through a fine-mesh sieve or food mill set over a large bowl to remove the pits and skins, extracting as much pulp as possible. You should have about 4 cups of puree.
- Return the strained damson puree to the clean pot. Stir in 4 cups of granulated sugar and 1 tablespoon of fresh lemon juice until the sugar begins to dissolve.
- Cook the mixture over medium heat, stirring constantly, until the sugar is completely dissolved. Add 1/2 teaspoon of unsalted butter to help reduce foaming.
- Bring the jam to a full rolling boil that cannot be stirred down. Cook for about 15-20 minutes, stirring frequently to prevent sticking, until the jam reaches 220°F on a candy thermometer or passes the plate test (a spoonful placed on a chilled plate wrinkles when pushed).
- Remove the pot from the heat and skim off any foam from the surface with a spoon. Let the jam rest for 5 minutes to allow the fruit to distribute evenly.
- Ladle the hot jam into sterilized half-pint jars, leaving 1/4 inch of headspace. Wipe the rims, apply lids and bands, and process in a boiling water bath for 10 minutes if canning, or allow to cool completely before refrigerating.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
One of the quiet joys of making your own Damson Jam is knowing exactly what’s inside each jar. This stovetop preserve with fresh fruit isn’t just a treat for the taste buds; it’s a simple way to enjoy the wholesome goodness of seasonal ingredients.
Damsons are a wonderful source of vitamins and fiber. While sugar is necessary for preservation and texture, the fruit itself brings natural benefits to this sweet spread for morning toast. In fact, I often think of this thick fruit jam with lemon as a way to savor a little piece of summer’s nutrition all year long.
| Nutrient (per tablespoon) | Approximate Value |
|---|---|
| Calories | 50 |
| Sugars | 12g |
| Vitamin C | 2% DV |
Remember, these values can vary based on the fruit’s ripeness and the exact amount of sugar used. For more ideas on preserving fruit’s natural goodness, check out my homemade crabapple juice or this refreshing lemon cherry sorbet. It’s always wise to follow trusted USDA food preservation guidelines for the safest results.
A Lighter Version of Damson Jam
If you’re watching your sugar intake, you can still enjoy the unique flavor of this easy damson jam with a few thoughtful tweaks. While sugar plays a key role in setting and shelf life, a smaller, refrigerator batch allows for more flexibility.
For a less sweet version, you can reduce the sugar by up to one cup. Just keep in mind the jam may be softer and should be refrigerated and eaten within a few weeks. Alternatively, using a natural sugar substitute like a stevia blend formulated for baking can work well for a quick batch. This approach turns it into a lovely simmered stone fruit conserve perfect for immediate enjoyment.
If you enjoy experimenting with lighter preserves, you might also love my simple peach butter, which relies on the fruit’s natural sweetness. Another great option is this homemade crabapple sauce, which is wonderfully tart with minimal added sugar.
Thoughtful Tips for Special Diets
I love that cooking from scratch lets us tailor recipes to fit our lives and dietary needs. If you or someone you’re cooking for is sugar-conscious, a few simple adjustments can make this Damson Jam more diabetic-friendly. It’s all about enjoying the flavors we love, mindfully.
First, consider the portion size. A little of this rich, butter-enriched homemade preserve goes a long way! Enjoying a teaspoon instead of a tablespoon can help with glycemic control. Second, for a low-sugar option, try making a small batch with a natural sweetener like xylitol, which doesn’t impact blood sugar like regular sugar does. Finally, remember that the fruit’s natural tartness is a wonderful asset; sometimes, just a touch of stevia is all you need to balance it for a truly sugar-free spread.
How to Serve Damson Jam
I remember my grandmother always had a jar of homemade jam on her kitchen table, right next to the butter dish. It was a simple promise of a cozy morning ahead. This homemade damson jam brings back that same feeling for me, its deep flavor making even an ordinary Tuesday breakfast feel special.
Of course, it’s fantastic on warm scones or biscuits, but don’t stop there! Swirl a spoonful into plain yogurt, use it as a filling for thumbprint cookies, or even as a glaze for roasted chicken or pork. Its sweet-tart profile is incredibly versatile.
For another delicious way to enjoy seasonal fruits, try my blueberry and peach jam. If you prefer a smooth texture, this seedless raspberry jam is a family favorite. No matter how you serve it, this Damson Jam is a little jar of sunshine.
Mistakes to Avoid
I’ve learned a few lessons the hard way over the years making this damson jam recipe, so I want to help you sidestep the common pitfalls. First, rushing the cooking process is a big one. A proper stovetop preserve with fresh fruit needs patience—simmer it gently to develop that rich flavor without scorching. Second, don’t skip testing the set. I always chill a small spoonful on a cold plate to avoid ending up with a runny jam.
Another mistake is using underripe damsons. They lack natural pectin, which can keep your easy damson jam from setting properly. Wait until they’re dark and yield slightly to gentle pressure. Finally, always sterilize your jars thoroughly to prevent spoilage. For trusted methods, I rely on the USDA food preservation guidelines to keep everything safe and delicious.
Remember, making Damson Jam is a labor of love—take your time and enjoy the process. It’s worth every minute when you hear that satisfying pop of a sealed jar!
How to Store Damson Jam
My grandmother’s pantry was always lined with jewel-toned jars, each one holding a taste of the season. Storing your homemade damson jam properly lets you enjoy that same magic months later. Once cooled, sealed jars can be kept in a cool, dark place for up to a year. If you’ve made a refrigerator batch, simply pop it in the fridge and use it within a few weeks.
For longer storage, you can freeze Damson Jam in airtight containers—just leave a little room for expansion. I love having a small jar tucked away for a midwinter treat on toast. If you’re new to preserving, my guide to canning recipes for beginners is a great place to start. And if you enjoy tangy preserves, don’t miss this zesty pickled red onions recipe—it’s a fantastic way to explore more preserving techniques.
Try This Damson Jam Yourself
There’s something truly special about spreading a sweet spread for morning toast that you made with your own hands. This Damson Jam is more than just a recipe—it’s a chance to slow down, savor the season, and create something lasting. I hope you’ll give it a try and experience the joy of homemade preserves.
If you loved this recipe, you might also enjoy my blueberry and peach jam for a summer twist, or this smooth seedless raspberry jam if you prefer no seeds. For other fruity ideas, check out my simple peach butter or this refreshing homemade crabapple juice. And if you’re into canning, don’t miss these peach canning recipes or my spiced peaches for a cozy treat.
Frequently Asked Questions
What is a damson jam?
Damson Jam is a traditional preserve made from damson plums, sugar, and often lemon juice. It’s known for its rich, tart flavor and thick, spreadable texture—perfect on toast or pastries.
What fruit are damsons?
Damsons are a type of small, dark purple plum with a distinctive tart flavor. They’re beloved for cooking and preserving because of their high pectin content, which helps jam set naturally.
What are damsons called in America?
In the U.S., damsons are often just called damson plums. They’re less common than other plums but can sometimes be found at farmers’ markets or in specialty stores during late summer.
Do Damson plums make good jam?
Absolutely! Their tangy taste and natural pectin make them ideal for homemade damson jam. You’ll end up with a beautifully set, flavorful preserve that’s well worth the effort.
More Cozy Preserves To Try
If you loved making this jam, here are a few other preserving projects that bring that same homemade warmth to your kitchen.
Simple Peach Butter – Smooth, spiced, and effortlessly sweet—just fruit simmered down to perfection.
Homemade Crabapple Sauce – Tart and rosy, this old-fashioned sauce is fantastic with pork or pancakes.
Dill Pickle Spears – Crisp, garlicky, and perfect for snacking or topping burgers.
Green Tomato Chow Chow – A tangy relish that’s amazing on hot dogs or beside hearty meals.
Lemon Cherry Sorbet – Bright and refreshing, this frozen treat is a wonderful way to end a summer day.
