How To Make Damson and Marrow Jam

Homemade Jam Recipes

Ingredients: Damson and Marrow Jam Recipe

3 lb / 1,300 grams of damsons
3 lb / 1,300 grams of marrow flesh
4 lb / 1,800 grams of white sugar (always use granulated)
16 fl oz / 475 ml of tap water

Method - What To Do

Wash all of your damsons and place them into a deep metal saucepan. Pour on half of the water and simmer the fruit for around 20 to 25 minutes, until soft and fully tender. Rub and scrape the damson fruit through a sieve, to collect their juices and create a runny puree, discarding the remaining skins and stones.

Wash and peel the marrow. Chop the flesh into small pieces and remove all of the seeds. Add the pieces of marrow into the empty saucepan with the remaining half of the water and simmer for 20 to 25 minutes, until the chunks start to fall apart and become mushy.

Mix in the pureed damsons and the sugar, stirring until all of the sugar has vanished and dissolved. When there is no more sugar, allow the mixture to boil away. Leave on a strong boil for approximately ten minutes, to achieve a jelling point. To test the setting properties, spoon out some of the damson and marrow mixture onto a plate from a fridge (or even better, from a freezer). If, after a minute, it is becoming jelly like to the touch, with a skin, you will know that it will be able to set as a jam. If this is not the case and it remains runny, simmer and test in this way once more, and again if necessary.

When the setting point is clear, remove the jam from the cooker, cool for 15 minutes, skim off any foam and place into glass jars that are completely sterile. Immediately add the discs of wax paper and screw on the lids.

Damson and Marrow Jam Recipe - More Jam Recipes.