📝 About This Recipe
This deep, jewel-toned jam captures the quintessential essence of autumn with its complex balance of sharp acidity and honeyed sweetness. Damson plums are a culinary treasure, prized for their high pectin content and a skin that imparts a vibrant, royal purple hue and a sophisticated tannic depth. Infused with a hint of warm spice and bright citrus, this preserve is a testament to the slow, rewarding art of traditional English jam-making.
🥗 Ingredients
The Fruit Base
- 4 pounds Damson Plums (ripe but firm, washed and stems removed)
- 1.5 cups Filtered Water (to help soften the tough skins)
- 3 tablespoons Lemon Juice (freshly squeezed for acidity and brightness)
Sweetener and Aromatics
- 3.5 pounds Granulated Sugar (high-quality white sugar works best for clarity)
- 1 piece Cinnamon Stick (approximately 3 inches long)
- 1 whole Star Anise (adds a subtle, sophisticated licorice note)
- 1/2 pod Vanilla Bean (split and seeds scraped)
- 1 teaspoon Butter (unsalted, used to reduce foaming)
Canning Essentials
- 6 half-pint Glass Jars (sterilized with new lids and bands)
👨🍳 Instructions
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1
Place three small ceramic saucers in the freezer; these will be used later to test the jam's set (the 'wrinkle test').
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2
In a large, heavy-bottomed preserving pan or Dutch oven, combine the whole damson plums and the filtered water.
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3
Simmer the plums over medium-low heat for 15-20 minutes. Use a potato masher to gently crush the fruit as it softens, allowing the juices to release and the skins to break down.
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4
Damsons are 'clingstone,' meaning the pits are hard to remove when raw. As the fruit cooks, the stones will float to the top. Use a slotted spoon to carefully fish out as many stones as possible and discard them.
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5
Add the lemon juice, cinnamon stick, star anise, and vanilla bean (seeds and pod) to the softened fruit mixture.
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6
Pour in the sugar and the teaspoon of butter. Stir constantly over low heat until the sugar has completely dissolved and no crystals remain on the back of the spoon.
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7
Increase the heat to medium-high and bring the mixture to a full, rolling boil—one that cannot be stirred down.
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8
Boil rapidly for 10-15 minutes. Use a spoon to skim off any excess pink foam that rises to the surface, though the butter should minimize this.
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9
Check for the setting point. Remove the pan from heat. Place a teaspoon of jam on a frozen saucer, let it sit for 30 seconds, then push it with your finger. If it wrinkles, it is ready. If it's still liquid, boil for another 2 minutes and repeat.
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10
Once the setting point is reached, remove the cinnamon stick, star anise, and vanilla pod. Let the jam sit for 5-10 minutes before jarring; this prevents the fruit pieces from floating to the top.
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11
Carefully ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace at the top.
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12
Wipe the rims with a clean, damp cloth, apply the lids, and screw the bands until finger-tight.
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13
Process the jars in a boiling water bath for 10 minutes (adjust for altitude). Remove and let cool undisturbed for 24 hours.
💡 Chef's Tips
Do not skip the pre-cooking of the fruit; the skins must be softened before adding sugar, or they will remain tough and leathery. If you find the stones difficult to remove while boiling, you can rub the cooked pulp through a very coarse sieve, though you will lose some of the rustic texture. Always use a heavy-bottomed pan to prevent scorching, as the high sugar content can burn easily on thin cookware. Ensure your sugar is fully dissolved before raising the heat to a boil to prevent the jam from crystallizing later in the jar. If you prefer a 'cleaner' flavor, omit the spices and add a splash of Gin or Sloe Gin at the very end of cooking for a British twist.
🍽️ Serving Suggestions
Serve alongside warm, buttery scones with a dollop of thick clotted cream for a classic afternoon tea. Use as a sophisticated glaze for roasted duck or pork tenderloin to cut through the richness of the meat. Swirl into plain Greek yogurt or overnight oats for a vibrant, tart breakfast treat. Pair with sharp cheddar or a creamy blue cheese on a charcuterie board to highlight the jam's tannic notes. Spread generously over toasted sourdough with a layer of salted cultured butter.