Foraging and Making Damson Jam

Not sure if you’ve ever been foraging but nothing beats picking fresh fruit from the trees and hedges. We currently have more than enough in the UK. Blackberry hedges greet you absolutely everywhere. Everything grows in such an abundance at the moment and it’s a wonderful site.

Blackberry Hedge

I’m always amazed that so few people actually go out and pick blackberries from the hedges. I also know and appreciate that it’s much easier out in the countryside rather than a city. Ok, this morning we set off to pick some damsons in the hope to turn them into jam. I’ve never actually made that kind of jam before and followed a very simple recipe. Luckily I just about had enough jars and I tried to take pics for you as I went along making the jam. Oh boy, I wished could have smelt it.

Making damson jam is straightforward, but it requires attention to detail to get the right consistency and flavour. Damsons are tart, small plums, so the jam has a rich, tangy taste. Here's a concise guide based on common methods:

Ingredients

• 1 kg (2.2 lbs) damsons (fresh, ripe but firm)

• 800 g (4 cups) granulated sugar (adjust slightly based on taste or tartness)

• 1 cup water

• Juice of 1 lemon (optional, enhances flavor and aids setting)

• Knob of butter (optional, reduces foaming)

Damsons, sugar and lemon juice

Equipment

• Large, heavy-bottomed saucepan or preserving pan

• Wooden spoon

• Sterilized jars (about 3-4 small jars for this quantity)

• Saucers (for testing set point)

• Tongs or jar lifter

  Prepare the Damsons:

  • Wash damsons thoroughly. Remove any stems or leaves.

  • Optionally, remove pits (stones) before cooking. If leaving pits in, they’ll be strained later, but removing them now saves time. Use a small knife or cherry pitter.

  Cook the Fruit:

  • Place damsons in the saucepan with 1 cup of water. Bring to a boil over medium heat, then reduce to a simmer.

  • Cook for 10-15 minutes until the damsons are soft and the skins start to break down. Stir occasionally to prevent sticking.

  Remove Pits (if not done earlier)

  • If pits were left in, pass the cooked fruit through a sieve or food mill to remove pits and skins, collecting the pulp in a clean pan. Alternatively, use a slotted spoon to fish out pits.

  Sugar and Lemon Juice

  • Return the damson pulp to the pan. Add sugar and lemon juice (if using).

  • Stir over low heat until the sugar fully dissolves (5-7 minutes). Avoid boiling until sugar is dissolved to prevent graininess.

  Boil to Set

  • Increase heat to a rolling boil. Stir occasionally to prevent sticking.

  • Boil for 10-15 minutes. Test for the setting point by placing a small amount on a chilled saucer (put saucers in the fridge beforehand). Push the jam with your finger; if it wrinkles and holds its shape, it’s ready. If not, boil for another 2-3 minutes and retest.

Boiling the jam

Skim and Add Butter

If foam forms, skim it off with a spoon or add a small knob of butter to reduce foaming.

Jar the Jam

• Sterilize jars (boil them for 10 minutes or heat in an oven at 130°C/265°F for 20 minutes). Ensure lids are clean and dry.

• Pour hot jam into hot, sterilized jars, leaving a 1 cm (½ inch) headspace. Use a funnel for ease.

• Seal immediately with lids. Let cool at room temperature.

Store

• Once cooled, check seals (lids should be concave and not pop when pressed). Store in a cool, dark place for up to 1 year. Refrigerate after opening.

Finished Damson Jam

Useful Tips

• Pectin: Damsons are naturally high in pectin, so you usually don’t need to add any. Lemon juice helps with the set and balances flavor.

• Sugar Ratio: Adjust sugar slightly (e.g., 700-900 g per kg of fruit) based on damson tartness or preference, but too little sugar may prevent proper setting.

• Yield: 1 kg of damsons typically yields about 3-4 small jars (200-250 ml each).

• Flavour Variations: Add a cinnamon stick or a splash of vanilla extract during cooking for a twist.

Safety Note

• Handle hot jars carefully. Use tongs or a jar lifter to avoid burns, which I just did :(

• Ensure proper sterilization to prevent spoilage

OMG that’s so good

I would love to hear from you if you’re making your own jams, no matter which ones. Please feel free to leave a comment.