Damson Jam


•    500g damsons
•    185 ml orange juice
•    Zest of 1 orange
•    600g white granulated sugar


Sterilise your jars by washing them in warm, soapy water, or run them through the dishwasher, then place them upside down in a low oven (100°C) for half an hour. They must be cool when you put the jam in, so make sure you do this first. Make sure jars are clean and sterilised otherwise the jam will go mouldy.

Count your damsons into a large pot.  Make sure you keep count, as the number of damsons will determine the number of stones you have to take out. Once all the damsons are in, next add the orange juice and zest. Cook until they are soft.

Once the damsons are soft, add the sugar and bring to the boil. Then simmer until all the sugar is dissolved. The sugar will help the stones float to the surface.

At the end of the cooking, put on a pair of thin plastic gloves and remove the stones.  Check that you have taken out all the stones.

To test whether the jam is ready, put a small amount on a saucer, place in the fridge and if the jam wrinkles, then it is ready. If not, the mixture will need a slightly longer cooking time.

Pour the jam into the sterile jars, filling them as near to the top as possible. Immediately, place a waxed disc over the surface, then seal with a lid. As long as you have the wax discs on top of the jam to seal it from the air, it will last in your cupboard for months.

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Fri 14 - Mon 17 December


⭐⭐⭐⭐⭐! I will be very happy to recommend The Farm Direct team. Such good value, reliable and consistently great service. We always enjoyed getting fresh fruit, vegetables and good quality meat delivered on a Saturday morning. It really made our weekend and my family loved all the produce we bought. 

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