Damson jam in a jar served with crusty bread and butter

Damson jam

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(4 ratings)

Prep: 10 mins Cook: 50 mins


Makes 4 jars

Make the most of damsons in the summer with this sweet and fruity damson jam. Serve with crusty bread, or try as a filling in your favourites cakes and bakes

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: Per tbsp

  • kcal40
  • fat0g
  • saturates0g
  • carbs10g
  • sugars10g
  • fibre0.2g
  • protein0g
  • salt0g
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  • 900g damsons, stalks removed



    A small fruit with vibrant dark blue skin and a strong, sour flavour, damsons are similar to…

  • 900g golden granulated sugar
  • knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…


  1. Wash your jars and lids in hot, soapy water, rinse, then place on a baking tray and put in a low oven for 10 mins 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. 

  2. Put the fruit into a jam pan or a large, wide, heavy-based saucepan. Leave the stones in (see tip below). Add 150ml water and bring to the boil. Put a couple of saucers in the freezer. Lower the heat and simmer for 15 mins or until the fruit is soft.

  3. Tip in the sugar and stir over a very low heat until the sugar has completely dissolved, up to 10 mins. This step is vital – if you don’t dissolve the sugar, the bottom of the pan may catch and burn. Raise the heat, bring to a full rolling boil, then rapidly boil for 10 minutes. Don’t stir until the setting point of 105C is reached. If you don’t have a thermometer, test the jam by spooning a little onto a cold saucer. 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 105C or setting point, stir the jam thoroughly.

  4. 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 mins so the fruit can settle – if you decant the jam too soon, all the fruit will sink to the bottom. Pour into sterilised jars, label and seal.

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Comments, questions and tips

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Supplier for Te...
5th Sep, 2018
Just made this. Converted to Ibs I used 2 lb of fruit (incl stones) and 2 Ib of sugar. Threw in a handful of extra damsons for good measure. First taste test immediately upon done seemed very sweet but by the time it had cooled and set the over-sweetness had gone and now tastes delicious with a slight tang. Perfect.
28th Apr, 2020
Is it possible to use Damsons which have been used for making gin?
Esther_Deputyfoodeditor's picture
28th Apr, 2020
Hey, Esther from the food team here! I wouldn't recommend using those in this recipe unfortunately. The soaked fruit might break down quicker and turn a little mushy! Thanks for your question.
12th Sep, 2018
when do you take the stones out
goodfoodteam's picture
21st Sep, 2018
Thanks for your question. You don't need to take the stones out but we've added a recipe tip under the recipe to give you some options if you'd prefer to.
Oliver Meredith's picture
Oliver Meredith
8th Sep, 2018
Major flaw..... Not details on the stones, do they go in the jam, when do you take them out?
goodfoodteam's picture
21st Sep, 2018
Thank you for your question - we suggest leaving the stones in but you can find other options in our newly added tip under the recipe.
Supplier for Te...
4th Sep, 2018
What shelf life does this have if kept sealed ?
goodfoodteam's picture
6th Sep, 2018
Thanks for your question. This jam will happily keep for 6 months.
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