How to Make Damson Plum Jelly

When my mother gave me a few damson plum trees 5 years ago – I thought nothing of it. I planted them, and then forgot about them in the corner of the garden. This year, the trees were covered in damson plums and I suddenly had a huge harvest on my hands. I asked for suggestions over on Substack an I got a lot of suggestions of what to make from cake to damson plum jelly.

I ultimately used about 1/2 my harvest of damson plums to make jelly and absolutely love using the damson plum jelly on my toast.

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You can also use this fruit to make a damson plum cordial.

Why Make Damson Plum Jelly?

• Preserves your harvest – Turn your backyard damsons into a treat that lasts all year.
• Unique flavor – Tart yet sweet, damson jelly is more complex than standard plum jelly.
• Versatile use – Spread on toast, swirl into yogurt, pair with cheese, or use in baking.

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What You’ll Need

Ingredients

• 3 pounds of damson plums
• 4 cups of water
• 4 cups of granulated sugar (adjust to taste)
• 1 tablespoon of lemon juice (helps set the jelly)

Equipment

• Large saucepan
• Jelly bag or fine mesh strainer
• Sterilized jars with lids
• Ladle and funnel

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Step 1: Prepare the Fruit

Wash the damson plums thoroughly. Remove any stems or damaged fruit. Optional: Halve or quarter the plums to help release juice during cooking. I ended up not halving them and instead heated them and then crushed them. Do not remove the skin or the pits

Step 2: Cook the Plums

Place the prepared plums in a large saucepan with 4 cups of water. Bring to a boil, then reduce heat and simmer for about 20–25 minutes, or until the plums are soft and the juice is released. Mash the plums gently with a spoon to help extract more juice.

Step 3: Strain the Juice

Pour the cooked plums and liquid into a jelly bag or fine mesh strainer over a bowl. Allow the juice to drip naturally, don’t press too hard, as this can make the jelly cloudy. You should have about 4 cups of clear damson juice.

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Step 4: Make the Jelly

Pour the juice into a clean saucepan. Add the sugar and lemon juice, stirring over low heat until the sugar dissolves. Bring to a rolling boil, then continue boiling for 5–10 minutes, or until the jelly reaches setting point – 105 C. You can test by placing a small spoonful on a cold plate, if it wrinkles when pushed with your finger, it’s ready.

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Step 5: Jar the Jelly

1. Pour the hot jelly into sterilized jars using a ladle and funnel.
2. Seal immediately with lids.
3. Let cool completely at room temperature. You can also freeze your jelly.

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Tips for Perfect Damson Plum Jelly

• Sterilize jars – Boil jars and lids for 10 minutes to prevent spoilage.
• Adjust sweetness – Taste the juice before boiling and adjust sugar accordingly.
• Add spices – Optional: cinnamon, ginger, or star anise can add a warm twist to your jelly.
• Storage – Store sealed jars in a cool, dark place. Once opened, refrigerate and use within 3 weeks.

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Enjoy Your Homemade Damson Plum Jelly

Homemade damson plum jelly is a wonderful way to enjoy the flavors of your backyard orchard year-round. Spread it on toast, swirl it into oatmeal, or pair it with cheese for a delicious treat. With just a few simple steps, you can transform your fresh damsons into a versatile, sweet-tart preserve that everyone will love.