Damson Jam
Ingredients
Directions
Prepare the fruit
Stone the damsons and weigh them.
Stew the damsons for 20 minutes.
Cook the jam
Add 1 pound of sugar for every pound of fruit.
Cook together slowly for 1 hour or until the jam reaches the desired consistency.
Pour the hot jam into small jars.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Damsons
- Provide the main fruit flavour, body and natural pectin that help the jam thicken.
- Sugar
- Adds sweetness and helps the jam set while preserving it.
The step that matters
Cook until the desired consistency. Sugar and fruit must cook long enough at a full boil for the pectin to gel. Stopping too early leaves a runny jam, while cooking too long makes it stiff and can scorch the sugar.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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