VegetarianNorth West English cuisine Desserts

Lyth Valley Damson Jam

Name: Lyth Valley Damson Jam
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 24 servings
Cuisine: North West English
Ingredients: 1000 g fresh westmorland damsons; 1000 g granulated white sugar; 150 ml cold water; 30 ml Fresh lemon juice; 2 strips pared lemon zest; 10 g Unsalted butter; 30 ml damson gin; 2 pieces Whole allspice berries

A glossy, deep ruby Cumbrian preserve with an intensely rich tartness and balanced sweet finish, made from seasonal orchard damsons.

🇬🇧United Kingdom· North West England

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 24
Difficulty: Easy
Calories: 75 kcal

Ingredients

0 of 8 gathered

Servings

1000 g fresh westmorland damsons — rinsed and drained
1000 g granulated white sugar — standard preserving sugar also works
150 ml cold water — to help soften the fruit
30 ml Fresh lemon juice — about 2 tbsp
2 strips pared lemon zest — removed in wide strips with a peeler
10 g Unsalted butter — a small knob to disperse surface foam
30 ml damson gin — optional splash for depth
2 pieces Whole allspice berries — for subtle warmth

Equipment

•Preserving pan or large heavy saucepan
•Slotted spoon
•Ladle
•Sterilised glass jam jars
•Small saucers

Nutrition

Per serving, approximate

Calories: 75 kcal
fat: 0.3 g
carbs: 19 g
fibre: 0.5 g
protein: 0.2 g
calories: 75 kcal

Instructions

1
Place two small ceramic saucers into the freezer to chill for testing the jam set later.
2
Place the damsons, water, lemon juice, lemon zest, and allspice into a large preserving pan.
3
Simmer gently on the hob over medium-low heat for 15 minutes until the fruit softens completely.
4
Skim off the loose damson stones as they rise to the surface using a slotted spoon.
5
Remove the lemon zest strips and allspice berries from the softened fruit pulp.
6
Add the granulated sugar and stir over low heat until the crystals dissolve entirely.
7
Increase the heat and bring the mixture to a rapid, rolling boil for 8 to 10 minutes.
8
Spoon a little jam onto a chilled saucer, wait one minute, and push gently to see if it wrinkles.
9
Turn off the heat, then stir in the butter and damson gin to dissolve any surface scum.
10
Ladle the hot preserve carefully into warm sterilised jars, seal tightly, and leave to cool.

Chef's tips

Damsons are naturally high in pectin, so they reach a setting point quickly once boiled. Skimming stones as the fruit breaks down is easier than stoning each tiny damson prior to cooking. If the jam has not wrinkled on your test plate after ten minutes of boiling, boil for another two minutes and retest.

Ingredient substitutions

fresh Westmorland damsons → standard purple culinary damsons or bullaces
unsalted butter → plant-based block butter
damson gin → ruby port or sloe gin

Storage

Store sealed jars in a cool, dark cupboard for up to twelve months, and refrigerate after opening for up to six weeks.

Reheating

Serve at room temperature; warm gently in a small bowl over simmering water if needed to loosen for baking.

Common mistakes to avoid

•Boiling the jam before all the sugar crystals have completely dissolved, which causes crystallization.
•Leaving stones behind by not vigorously stirring to free them from the softened pulp.
•Overboiling the jam, which darkens the flavour to caramel and makes the set rubbery.

Serving suggestions

Spread thickly over warm, buttered crumpets or freshly baked scones.Swirled through thick Greek-style yoghurt or morning porridge.Served alongside strong mature Cheddar or traditional crumbly Lancashire cheese.