Damson Plum and Gin Jam

Damson Plum and Gin Jam

Posted by Valerie Byles on 21st May 2018

Damson Plum & Gin Jam By love and olive oil 


3 pounds damson plums, pitted 

3 cups granulated sugar 

1/2 cup lemon juice 

/4 cup gin 


Place pitted plums in the bowl of a food processor; pulse briefly until coarsely chopped (do not purée). You can also chop the plums by hand if you prefer a coarser texture. 

In a large nonreactive bowl, gently toss the plums with the sugar.

Cover and let stand at room temperature for at least 4 hours or in the refrigerator overnight. Prepare canner and wash/sterilize 6 half-pint (or equivalent) canning jars. 

Keep jars in hot (not boiling) water until ready to use. Place 2 or 3 small plates in the freezer. Transfer the plums to a large nonreactive saucepan and add lemon juice and gin. 

Bring to a boil over medium-high heat, then reduce heat to medium and cook, uncovered, for 10 minutes, stirring frequently. 

Spoon 1 teaspoon of jam onto a chilled plate to test if the jam is ready (the jam is ready if it wrinkles when nudged gently with a finger). If it isn't yet ready, continue to cook for 1 to 2 minutes, then test again on a clean plate. 

Ladle hot jam into jars, leaving 1/4-inch of headspace. 

Remove any air bubbles and adjust headspace, if necessary. 

Wipe the rims clean and top with lid; screw on ring until finger tight. 

Process in a boiling water bath for 10 minutes. 

Remove from water and let cool completely, 12 to 24 hours. 

Check seals. Any unsealed jars should be refrigerated and used within 1 month.