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    Home » Recipes » Jam, Curd and Preserves

    Published on Aug 10, 2015. Modified on Nov 23, 2024 by bakingqueen74. This post may contain affiliate links. 8 Comments

    Damson and Redcurrant Jam

    92 shares
    Jump to Recipe

    Damson and redcurrant jam is a delicious way to hold on to the flavours of summer. This easy traditional jam made with fruit, sugar and water will bring a burst of flavour to your kitchen.

    Close up of a small jar of red jam on a table with taupe table cover.

    The abundance of summer, with all the fruit on the trees and bushes, is one of my favourite aspects of this time of year, alongside the warmth of the sun of course.

    Preserving the fruit in the form of jam is a wonderful way to hang onto a bit of summer.

    It gives me a very satisfied feeling to know that we will be able to feast on summer fruit which we picked and preserved ourselves, during the colder months.

    Damson and redcurrant jam will be a welcome treat when the skies are grey.

    Jump to:
    • Homegrown fruit
    • Ingredients
    • Step by step
    • More jams 
    • Recipe
    • Reviews

    Homegrown fruit

    The damsons were picked (and shaken) from a tree in our garden, and these redcurrants grew in my mum’s garden.

    Homegrown fruit is great but you have to be lucky to have access to it.

    Fruit from the supermarket or greengrocers will work just as well, or from a pick-your-own-farm of course!

    I’ve also made gooseberry jam earlier this summer, as well as a batch of plain redcurrant jam, both from fruit picked at the local pick-your-own farm.

    Two small jars of jam on a brown background with white dots.

    Ingredients

    Get the measurements in the recipe card at the bottom of the post.

    • damson plums
    • redcurrants
    • granulated sugar
    • water

    Step by step

    Put the fruit, sugar and water in a large jam pan. If you have a jam thermometer that clips onto your pan, attach it now.

    Fruit in a jam pan.

    Cook on a low heat for 15-20 minutes until the fruit has softened and the sugar has dissolved.

    Bring the pan to the boil and boil hard for ten minutes, until your jam thermometer shows it has reached the jam setting point.

    If you don’t have a thermometer, use the jam wrinkle test to check if the jam is ready.

    Strain the jam through a muslin to remove the seeds, if you want your jam to be seedless.

    Put your jam into sterilised jam jars and seal.

    Jars of jam and sugar thermometer on a wooden board.

    More jams 

    For more jam recipes, take a look at these:

    • gooseberry jam
    • blackcurrant jam
    • slow cooker blackberry jam
    • slow cooker blueberry and ginger jam
    • raspberry and blackcurrant jam from Fab Food 4 All
    • chocolate blackberry jam from Tin and Thyme

    Recipe

    Close up of a small jar of red jam.

    Damson and Redcurrant Jam

    Homemade jam using British traditional fruits damson plums and redcurrant 
    5 from 5 votes
    Print Rate Save Saved!
    Course: Jam and Curd
    Cuisine: British
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 30 servings
    Calories: 72kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    • 355 g damsons washed and destoned
    • 250 g redcurrants washed
    • 500 ml water
    • 480 g granulated sugar
    UK Measurements – US Measurements

    Instructions 

    • Place the fruit, water and sugar in a jam pan. Attach your jam thermometer to your pan if you have one.
      355 g damsons, 250 g redcurrants, 500 ml water, 480 g granulated sugar
    • Cook on low heat for 15-20 minutes until the sugar has dissolved and the fruit has softened.
    • Bring the pan to the boil and boil hard for 10 minutes, until the thermometer shows the jam has reached the setting point (marked "jam" on my thermometer). This is 105℃ / 220℉.
    • If you don’t have a thermometer you can test for setting as described in my gooseberry jam recipe.
    • To remove the redcurrant seeds, pass the jam through a muslin bag using a jam strainer. As this jam sets very quickly due to all the pectin in the fruit, I squeezed the liquid jam through the muslin so that I could jar it while still hot.
    • Place your jam in your sterilised jam jars. I wash mine in hot soapy water then place them in the oven at 100 degrees for ten minutes to sterilise, but there are other methods you can use.
    • Place the jars in a dark place for 24 hours to set. This recipe made three small jam jars.

    Notes

    Yield
    This recipe makes three small jars of jam (250 g per jar).
    Nutrition
    The nutrition information given is for a 25 g serving.
    Did you try and love this recipe?Then please leave a star rating and comment below to let me know how you got on!

    More Jam, Curd and Preserves

    • Jar of pink cherry curd with grey background.
      Cherry Curd
    • Jar of blackberry jam, red checked dish towel and blackberries to the sides.
      Slow Cooker Blackberry Jam
    • Jar of cranberry curd with lid to left and spoon in front.
      Cranberry Curd
    • Open jar of pear curd with green cloth and pears in background.
      Pear Curd

    Reader Interactions

    Comments

    1. Camilla says

      August 11, 2015 at 11:20 am

      Sounds like a really fab flavour combination and lucky you having a Damson tree. My parent’s one is so old now and the fruit so knarled I don’t know if the crop will be any good this year! Thanks for linking to my jam:-)

      Reply
      • bakingqueen74 says

        August 11, 2015 at 7:22 pm

        Fingers crossed it keeps producing fruit! You are very welcome.

        Reply
    2. Angela / Only Crumbs Remain says

      August 11, 2015 at 7:59 am

      Mmmm, your jam looks gorgeous. I love foraging for fruits, I’m looking forward to picking some bilberries in the next week or so and then blackberries shortly afterwards. Unfortunately our garden is a little too small to house a damson tree and the likes, but we have shoe-horned some strawberry plants in which were scrummy! You’ll have to make some scones to go with your jam if you haven’t done so already.
      Angela x

      Reply
      • bakingqueen74 says

        August 11, 2015 at 10:36 am

        Thanks Angela, scones are a great idea! x

        Reply
    3. Lisa says

      August 10, 2015 at 5:51 pm

      Yum yum yum! This looks gorgeous. Never had damson jam before I must admit! Love the colour of it though. Will have to give it a go!

      Reply
      • bakingqueen74 says

        August 10, 2015 at 8:52 pm

        I’m not sure I have either 🙂 it is tasty though

        Reply
    4. susjdavy says

      August 10, 2015 at 5:35 pm

      I love damsons, my partner’s Dad always has a garden full and sends us home with bags full of jam/chutneys made from them. Love the pairing with redcurrants here, they look so tasty!

      Reply
      • bakingqueen74 says

        August 10, 2015 at 8:53 pm

        Ooh lucky you, that sounds great. Luckily they did go well together, but I bet most summer fruit mixes well.

        Reply
    5 from 5 votes (5 ratings without comment)

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    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

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