Hannah’s Late-Season Damsons: A Gut-Loving Jam Story

These damsons were picked right at the tail end of the season — that magical time when the fruit is darker, softer, and full of flavour. The last ones on the trees always seem to carry a little extra depth, as if all that late sunshine concentrated their goodness.

Once simmered down, their rich purple skins release a flood of natural colour and aroma — sharp, sweet, and just a little wild. It’s one of those moments in the kitchen where science quietly meets nostalgia: the transformation of fruit, heat, and time into something that feeds both body and soul.

But there’s more going on in that pot than just sweetness. Damsons are packed with polyphenols, the plant compounds that your gut bacteria absolutely love. When these reach your large intestine, your microbes get to work fermenting them — turning them into powerful anti-inflammatory molecules that help protect your gut lining and calm systemic inflammation.

That deep purple pigment? It’s thanks to anthocyanins, which not only give the fruit its jewel-like colour but also support the gut–brain axis, helping to reduce oxidative stress and even support mood balance.

Damsons also contain soluble fibre, which helps regulate bowel movements, and gentle prebiotic fibres that feed beneficial bacteria like Bifidobacteria and Lactobacilli. Together, they encourage the production of short-chain fatty acids — especially butyrate — the key nutrient for your gut lining cells.

So when you stir your low-sugar jam, you're not just preserving fruit — you are making a small batch of microbiome magic. A spoonful of this with yogurt or sourdough toast delivers more than flavour; it’s a quiet act of gut nourishment, crafted by hand and season.

Damson Jam

Ingredients (makes about 3–4 jars):

• 1.5 kg ripe damsons
• 500–600 g granulated or light brown sugar (⅓–½ of the fruit weight)
• 150 ml water
• Juice of 1 lemon

Method:

1. Prepare the damsons:
• Wash, remove stalks, and check for damaged fruit.
• You can either stone them now (tedious but neat) or simmer first and remove the stones once they float up.
2. Simmer the fruit:
• Place damsons and water in a large heavy-bottomed pot.
• Simmer gently for 30-35 minutes until the fruit breaks down and softens. This may take longer
• Remove stones as they appear.
3. Add sugar and lemon:
• Stir in the sugar and lemon juice.
• Heat gently until sugar dissolves completely (no visible crystals).
• Increase heat to a rolling boil.
4. Boil to set:
• Boil for 15–25 minutes, stirring often so it doesn’t catch.
• Check the setting point using the saucer test:
• Chill a saucer, drop on a small blob of jam, and push it with your finger.
• If it wrinkles, it’s ready.

Because there’s less sugar, this jam takes a little longer to reach the setting point — be patient.

1. Jar it:
• Remove from heat and let it sit for 10 minutes to allow the fruit to settle.
• Pour into warm, sterilised jars and seal.

Storage:

• Keeps for 3–4 months unopened in a cool, dark place.
• Once opened, refrigerate and use within 2–3 weeks.