VeganSouth East English cuisine Desserts

Plum and Damson Jam

Name: Plum and Damson Jam
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 20 servings
Cuisine: South East English
Ingredients: 500 g victoria plums; 500 g damsons; 900 g granulated sugar; 30 ml Lemon juice; 1 tsp lemon zest; 150 ml cold water; 1 piece Cinnamon stick; 10 g unsalted plant butter

Rich, ruby-red preserve balancing sweet Victoria plums with the sharp, deep tang of hedgerow damsons.

🇬🇧United Kingdom· South East England

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 20
Difficulty: Easy
Calories: 75 kcal

Ingredients

0 of 8 gathered

Servings

500 g victoria plums — halved, stoned, and roughly chopped
500 g damsons — rinsed and destalked, stones left in initially
900 g granulated sugar — standard white granulated sugar
30 ml Lemon juice — freshly squeezed, from 1 unwaxed lemon
1 tsp lemon zest — finely grated
150 ml cold water — to help soften fruit skins
1 piece Cinnamon stick — for a subtle warm spiced note
10 g unsalted plant butter — to disperse surface foam at the end

Equipment

•Preserving pan or large heavy saucepan
•Jam thermometer
•Slotted spoon
•Ladle
•Sterilised jam jars with lids
•Small saucers

Nutrition

Per serving, approximate

Calories: 75 kcal
fat: 0.1 g
carbs: 19 g
fibre: 0.6 g
protein: 0.3 g
calories: 75 kcal

Instructions

1
Place two small saucers in the freezer to chill for testing the jam setting point later.
2
Put the prepared plums, whole damsons, water, and fresh lemon juice into a large preserving pan.
3
Simmer gently on the hob over medium heat for 15 minutes until the fruit skins soften thoroughly.
4
Fish out the floating damson stones with a slotted spoon as the flesh cooks away from them.
5
Add the granulated sugar, lemon zest, and cinnamon stick to the softened fruit mixture.
6
Stir over low heat until the sugar dissolves completely before allowing the mixture to boil.
7
Increase heat to high and bring the jam to a rapid, rolling boil for 10 to 12 minutes.
8
Spoon a little jam onto a cold saucer, wait one minute, then gently push with your fingertip.
9
Remove from the heat once the jam skin wrinkles cleanly, reaching setting point at roughly 105°C.
10
Discard the cinnamon stick and stir in the plant butter to clear any residual surface foam.
11
Rest the jam for 10 minutes, then ladle into warm sterilised jars and seal tightly.

Chef's tips

Leaving the stones in the damsons while simmering extracts extra natural pectin, making it easier to achieve a firm set. Always ensure the sugar is completely dissolved before bringing the jam to a rapid boil to prevent a grainy texture. Warming your clean glass jars in a low fan oven at 120°C prevents them from cracking when filled with hot jam.

Ingredient substitutions

unsalted plant butter → dairy unsalted butter
Victoria plums → Marjorie's Seedling or any sweet culinary red plum
damsons → bullaces or sloe berries

Storage

Store unopened sterilised jars in a cool, dark cupboard for up to one year, and refrigerate once opened, consuming within six weeks.

Reheating

Jam is best enjoyed at room temperature, but individual portions can be warmed gently in a heatproof dish over a pan of simmering water if required.

Common mistakes to avoid

•Boiling the jam before all the sugar crystals have dissolved, which leads to crystallisation.
•Failing to soften the damson skins sufficiently before adding the sugar, leaving them tough and leathery.
•Over-boiling the preserve, which darkens the bright colour and creates a rubbery set.

Serving suggestions

Spread generously over warm buttered crumpets or freshly baked scones.Swirled through thick Greek-style yoghurt or morning porridge.Served alongside mature English cheddar on a farmhouse cheese board.