Damson Jam

There’s something quietly special about a jar of proper Damson jam. Ours is made from fruit grown just down the road — those deep, purple-black damsons that ripen late in the season and carry a sharp, almost wine-like tang. We cook them slowly with just enough sugar to soften the edges, so you still get that distinctive tartness and the little bursts of skin that make damson jam taste like nothing else. It’s not overly sweet. It’s not pretending to be strawberry. It’s proper, grown-up jam with a bit of attitude — the kind you actually look forward to opening. Three ways we love to use it: 1. Spooned thickly onto buttered toast or a warm scone — the classic for a reason. The sharpness cuts through the richness and makes breakfast feel like a small treat. 2. Dolloped into the middle of a plain yoghurt or stirred through porridge. It turns something everyday into something that feels a bit more considered. 3. Warmed gently and served with roast pork, game, or a strong cheese board. Damson and fatty meat (or a good cheddar) is one of those combinations that just works. One jar doesn’t usually last long in our house. Hope yours disappears just as quickly.