Damson Jam

Name: Damson Jam
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12 servings
Cuisine: Welsh
Ingredients: 1000 g fresh damsons; 150 ml Water; 1000 g granulated white sugar; 15 ml Fresh lemon juice; 2 g lemon zest; 10 g Unsalted butter; 1 piece whole star anise; 1 g sea salt

A glossy, deep ruby-purple Welsh damson jam with a rich tartness, perfect spread over warm buttered toast or Welsh cakes.

🇬🇧United Kingdom· Mid Wales

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 12
Difficulty: Easy
Calories: 145 kcal

Ingredients

0 of 8 gathered

Servings

1000 g fresh damsons — rinsed and stalks removed
150 ml Water — cold tap water
1000 g granulated white sugar — standard preserving or granulated sugar
15 ml Fresh lemon juice — strained
2 g lemon zest — finely grated
10 g Unsalted butter — a small knob to disperse surface scum
1 piece whole star anise — whole spice
1 g sea salt — fine pinch to balance sharpness

Equipment

•heavy-based saucepan or preserving pan
•slotted spoon
•wooden spoon
•sterilised glass jars
•small saucers

Nutrition

Per serving, approximate

Calories: 145 kcal
fat: 0.5 g
carbs: 36 g
fibre: 1.2 g
protein: 0.4 g
calories: 145 kcal

Instructions

1
Place two small saucers in the freezer to test the jam setting point later.
2
Wash the damsons thoroughly, remove any remaining stems, and discard bruised fruit.
3
Put the whole damsons and water into a large heavy-based saucepan.
4
Simmer gently on the hob over medium-low heat for 20 minutes until the fruit softens and skins burst.
5
Scoop out the loose floating stones with a slotted spoon as they rise to the surface.
6
Stir in the granulated sugar, lemon juice, lemon zest, star anise, and sea salt.
7
Heat gently, stirring constantly until the sugar crystals dissolve completely.
8
Increase the heat to high and bring the mixture to a rolling, vigorous boil.
9
Boil rapidly for 10 minutes without stirring, skimming off excess froth with a spoon.
10
Test the jam by dropping a teaspoonful onto a chilled saucer, waiting 30 seconds, then pushing it gently to check for wrinkles.
11
Remove from the heat, take out the star anise, and stir in the butter to clear any remaining foam.
12
Ladle the hot jam into warm, sterilised glass jars, seal tightly, and leave to cool completely.

Chef's tips

Count the stones as you remove them to help ensure none remain in the pan. Keep a couple of saucers in the freezer so you can retest the setting point if needed. Let the jam settle for five minutes before jarring so the fruit pulp disperses evenly.

Ingredient substitutions

unsalted butter → plant-based butter to make the jam completely dairy-free
star anise → one small cinnamon stick or omit entirely for a pure fruit flavour

Storage

Store sealed, sterilised jars in a cool, dark cupboard for up to 12 months, and refrigerate after opening for up to 6 weeks.

Reheating

This fruit preserve is served at room temperature and does not require reheating.

Common mistakes to avoid

•Adding sugar before the damsons soften, which toughens the fruit skins permanently.
•Boiling too gently, which prevents the jam from reaching a proper set.
•Discarding the cooking liquid, which contains valuable fruit pectin.

Serving suggestions

Spread over warm, buttered bara brith (a traditional Welsh fruit loaf).Dollop onto fresh Welsh cakes alongside a pot of tea.Serve alongside mature Welsh farmhouse cheddar on a cheese board.