Homemade Damson Plum Jam Recipe: Deep Colour, Tart Taste

I’ve always loved damson plums. They have such a deep colour and make a rich, purple jam that looks and tastes great. The best part is the sharp, tangy flavour, which the lemon and sugar balance perfectly.

These plums came from a friend who lives on a large lifestyle block in South Auckland. I’m lucky to have access to such fresh produce. It’s the same friend who gave me the quinces a few months ago for my quince jelly.

Don’t they look lovely? Small and plump with a deep, rich colour. Perfect for jam-making.

Once the plums softened, I needed to remove the stones. I started with a slotted spoon, then went through with a fork to pick them off the spoon. It’s a bit fiddly but worth it.

I didn’t have enough plums for the full recipe, so I adjusted the ratio of 1½:1 (fruit to sugar) accordingly and reduced the cooking time. Because of this, I had to check for the correct setting frequently using the plate test.

𝗣𝗹𝗮𝘁𝗲 𝗧𝗲𝘀𝘁: Place a small amount of the jam on a chilled plate and let it cool for a minute or two. Then, run your finger through it. If it wrinkles and holds its shape, it’s ready. If it’s still runny, it needs more cooking time.

While the jam was boiling, I made sure to sterilise the jars properly.

𝗦𝘁𝗲𝗿𝗶𝗹𝗶𝘇𝗲 𝗝𝗮𝗿𝘀: Put your washed and dried jars and lids into an oven preheated to 160°C for 15-20 minutes to sterilise.

Making jam is a good way to preserve fruit for the colder months. Damson plum jam is simple to make and keeps well in the pantry. It’s great on toast, on scones, as a yoghurt topping, or even stirred into porridge.

The deep purple colour and bold flavour make this one of my favourites. If you ever get your hands on some damson plums, I highly recommend making jam with them. It’s well worth it!

Recipe

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Homemade Damson Plum Jam Recipe

• Servings: 4 jars
• Prep Time: 30 mins
• Cook Time: 20 mins
• Difficulty: easy
• Rating: ★★★★★
• Print

A deep-coloured plum jam with a hint of lemon to balance the sharpness of the plums. Great on toast, scones, or brioche. Makes plenty to store for winter.

Tip: Use hot sterilised jars for bottling to keep your jam fresh.

Ingredients

• 1½ kg plums (damsons work best)
• ¼ cup water
• 1 kg sugar
• Juice of 2-3 lemons

Directions

1. Simmer Place the plums and water in a large pot. Bring to a simmer and cook until the plums soften.
2. Remove Stones Take the pot off the heat and scoop out the stones with a slotted spoon.
3. Add Sugar and Lemon: Return the pot to the heat and add sugar and lemon juice. Stir occasionally until the sugar dissolves.
4. Boil: Bring to a rolling boil and cook for about 20 minutes, don’t stir. Skim off white scum with a wooden spoon.
5. Test for Setting Drop a little jam onto a chilled saucer. If it wrinkles when you push it with your finger, it’s ready! If not, keep boiling and test again in a few minutes.
6. Bottle: Pour the hot jam into hot sterilised jars, seal tightly, and label.
Enjoy Your Homemade Damson Plum Jam!

Nutrition

Per 20g serving: 50 calories; 0g fat; 12.4g carbohydrates; 0g protein; 12g sugar; 0.2g fiber.

📌 Don’t lose it — Pin it! Save this recipe to Pinterest or share it with a friend so you can find it again. ♡ Janet