Recipes > Sauces & Spreads > Jams > Damson Jam

Damson Jam


  • damsons

To every pound of fruit allow

  • 3/4 pound of loaf sugar


Have the fruit gathered in dry weather; pick it over, and reject any that is at all blemished. Stone the damsons, weigh them, and to every pound allow 3/4 pound of loaf sugar. Put the fruit and sugar into a preserving-pan; keep stirring them gently until the sugar is dissolved, and carefully remove the scum as it rises. Boil the jam for about an hour, reckoning from the time it commences to simmer all over alike: it must be well stirred all the time, or it will be liable to burn and stick to the pan, which will cause the jam to have a very disagreeable flavour. When the jam looks firm, and the juice appears to set, it is done. Then take it off the fire, put into pots, cover it down, when quite cold, with oiled and egged papers, the same as in recipe for Black-Currant Jam, and store it away in a dry place.

Time: 1 hour after the jam simmers all over.

Sufficient: 1 1/2 pints of damsons for a pound pot.

Seasonable: Make this in September or October.


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The Book of Household Management (1861).

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