Damson Jam
Ingredients
Directions
Place damsons in a preserving pan.
Add sugar to the pan, using 1 pound for every quart of fruit.
Boil the mixture until the juice adheres to the fruit.
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 fruit, pectin and tartness that give the jam its body and flavour.
- Sugar
- Sweetens the jam, helps it set and preserves it by binding water.
The step that matters
Boil until the juice adheres to the fruit. Boiling evaporates water and concentrates sugar and pectin so the jam thickens and sets. Stopping too early leaves it runny and more prone to spoiling, while boiling too long can make it stiff and dull in flavour.
“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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