Damson Jam

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I love jam, all flavours whether it’s store-bought or homemade I can’t resist it. Spread it on hot croissants, brioche, swirl through porridge, sandwiched with  peanut butter or my favourite on good crusty bread, it’s my favourite way to eat it. Sometimes simple things are better.

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Speaking of simple things, like most jam recipes this one is very simple and easy to prepare, however you do need to prepare the damsons in advance by leaving them to macerate in the sugar and lemon juice refrigerated for up to 2 days before you make the jam. Once its had it’s two days in the fridge and is ready to be used simply put them into a preserving pan, add some Amaretto and bubble away. Macerating the jam makes the flavour more concentrated and intense.

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I adore the smell and taste of Amaretto and added a decent amount, 3 tablespoons to be exact. Use as much or little as you like. It’s there to bring out the fruitiness of the fruit. To test for the setting point I use a thermometer. I find this method more accurate and this way your always going to have a jam that sets. Damson Jam 4

When we first viewed our house the little tree outside it had a few round, purple hued fruits hanging from it. Originally I thought them to be plums but when they started fruiting this year they we so much smaller than regular plums and darker too. We tried a couple and found them to be really tart and sour. Our investigation began!

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I fell in love with our home as soon as we saw it and I’m so delighted to have a lovely tree bearing fruit in the garden. We’ve seen it blossom in beautiful little pink flowers this past spring then gradually fruits began to develop on the tree. How exciting!

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We googled different types of plums and found out that we had a damson tree in the garden. These smaller than average plums are in prime season during late August, early September and are a deep purple shade. A tad too bitter to eat as they are, they are however perfect to bake with and what better way to put them to good use then make jam.

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The book this recipe is from in The Blue Chair Jam Cookbook – Rachel Saunders. If you like making jam both classic and ones with slight twists then I highly recommend this book. It’s listed in seasons and month’s for each chapter and it filled with delicious recipes. Marmalade and jams both in such mouth-watering flavours will make you wanting to try each and everyone. It’s a real jam lovers book.

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While making this tart preserve I forgot how much I love making jam. I was fortunate enough to get my preserving pan from my mum and recommend you seeking one out if you enjoy canning and preserving. The smell, the soft gentle bubbling of fruit and then the taste of freshly made jam is somewhat indescribable.

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Making jam is perfect for rainy, quite days. You can lose yourself in the soft simmer of jam and ponder on what to use it for other than smearing it over a nice slice of bread. I’ve already bookmarked a portion of this precious preserve for a scrumptious recipe, stay tuned to find out what it will be. For now I’m going to enjoy my ruby-red jam on a nice slice of sourdough, yum!

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Yields – Six 225 grams (8 ounce) Jars


  • 4 1/2 pounds Damsons (pitted)
  • 1 1/2 pounds Caster sugar
  • 100 ml (1/2 cup – 5 teaspoons) Freshly squeezed lemon juice
  • 3 tablespoons Amaretto liqueur


  1. Place the pitted damsons along with the sugar and lemon juice in a large container with a tight-fitting lid and leave to macerate in the fridge for up to 48 hours.
  2. Place damsons with all the juices and sugar into a preserving pan followed by the amaretto and bring to a boil. Simmer until you reach setting point 105C (220F). Keep on stirring frequently to make sure the sugar doesn’t catch on the bottom of the pan.
  3. Transfer to sterilized jars and seal.


* To sterilise my jars I soak the jars and there lids in very hot soapy water for around 10-15 minutes. I then rinse them of under hot water and set them and the lids on a baking tray. Place them in a 160C, 140C(fan), 320F for 10 minutes to dry out. Be very careful not to touch the inside of any of the jars throughout this process as this will de-sterilise them.

* Recipe from The Blue Chair Jam Cookbook – Rachel Saunders

* This Jam will last unopened for up to one year.

* Once opened store in the fridge for up to one month.

Sweet and Savoury Sunday #76

Welcome to week #76 of Sweet & Savoury Sundays!
Welcome back to another week of Sweet and Savoury Sunday’s. Choosing today’s top three picks was a hard one as we had so many great link’s to choose from. Thanks to all who linked up!
Once again thanks for all your entries last week, we’d love for you to link up all your recipes, crafts and DIY projects again with us, tell all your friends to link up too :) Hope everyone is having a great weekend!
So what are you waiting for, join us now and let’s have some fun!!
Let’s get this party started!!
After you’ve viewed my favourites this week, make sure to stop by Cupcakery to view their favourites as well!
Baking In Pyjamas Favourites:
 link party 76 favourite 1
My birthday (Cookies) Cake by Just About Baked
 link party 76 favourite 2
Homemade Corn Dogs by Ten at the Table
link party 76 favourite 3
Peach Monkey Bread by Three Kids and a Fish
Most viewed link this week
link party 66 most viewed
Blueberry Buckle Coffee Cake by Simply Suzanne’s 
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If you’ve been featured please feel free to grab one of our buttons for your blog. If you weren’t featured here, hop on over to Cupcakery to see if your recipe, DIY, craft, etc was featured there! :)

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.Follow your hosts , Baking in Pyjamas and Cupcakery
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Triple Mocha Celebration Brownies

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Snickers, mars bar, milky way, galaxy, galaxy caramel, twix, bounty and malteaser I love all of these chocolate bars, put them all together in miniature form and you’ve got celebrations!

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I love love love celebrations, we always get a huge box each Christmas and when I saw a tub on sale this past week I couldn’t resist buying them with plan’s on stuffing them into something in mind. I can’t get enough of my ooey gooey, fudgy brownie recipe. It was only a few weeks ago that I share my latest version Dark Orange & Ginger Brownies. I was a bit sad when they were all gone. I do love my brownies.


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I could probably write a brownie cookbook with the amount of brownies I’ve made and from all the idea’s I’ve got in my head. Wouldn’t that be fun!

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Having recently made a decadent coffee chocolate glaze for my Marbled Bundt Cake, I had rather a lot left over and I didn’t want to waste it. The combination of having this sauce and a box of celebrations going off soon led to these Triple Mocha Celebration Brownies.

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Try to hold off eating these best you can as the coffee develops the longer you leave them.

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I’ve taken the coffee flavour from the sauce and laced with brownies with not one, but three types of coffee flavouring. Hence the name, triple mocha. First is espresso powder. I dissolved two tablespoons into 1 tablespoon of hot water. Be sure to use a good quality espresso and the taste will affect the outcome of the brownies.

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The second coffee element if coffee extract. I’m in love with this extract. I use Nielsen Massey, the smell and flavour it brings to what you’re using it in is wonderful. A product I highly recommend having in your cupboard. Thirdly is coffee liqueur, in this cake Kalhua. Kahlua also features heavily in the dark chocolate glaze that adorns the top of these.

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Each celebration chocolate is surrounded but a deeply chocolate laced brownie batter. So fudgy, its unreal. If you haven’t made my brownies yet, then you don’t know what you’re missing, they are the best brownies. Really they are.

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What I love about these brownies is that you never know which little chocolate your going to bite into, will it be a mars bar, bounty or my favourite malteaser! Triple Mocha Celebration Brownies 10

You don’t have to make the glaze if you don’t want too, it’s totally optional, but an option while worth considering.

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Yields – 24 Brownies


  • 200 grams (2 sticks – 1 tablespoon) Unsalted butter, cubed
  • 200 grams Dark chocolate 70% cocoa solids or 85% cocoa solids
  • 125 grams (3/4 cup) Light brown muscovado sugar
  • 125 grams (1/3 + 1/4 cup) Caster sugar
  • 4 Medium eggs, beaten slightly
  • 1 teaspoon Nielsen Massey Pure Coffee extract
  • 2 tablespoons Espresso powder, dissolved in 1 tablespoon of hot water
  • 2 tablespoons Kahlua
  • 125 grams (1 cup) Plain flour
  • Pinch of Maldon sea salt
  • 1 tablespoon Hershey Unsweetened Cocoa powder
  • 24 celebration chocolates


  1. Pre-heat the oven to 170C, 150C(fan) 350F and butter the bottom and the sides of an 8 x 8 inch squared tin with removable base. Line the bottom with parchment paper and butter this too. Set aside.
  2. In a medium sauce pan set over a low heat melt together the butter and the chocolate. Remove from the heat just before everything has completely melted. Keep on stirring until melted and set aside to cool slightly.
  3. In a medium bowl stir together both the sugars, eggs, coffee extract, espresso and kahlua. Pour in the melted mixture and stir everything thoroughly together. Sift in the flour, sea salt and cocoa powder.
  4. Pour into your pre-paired tin and press the celebration chocolates into the batter. Bake for 25-30 minutes. When the top is set and there is still a slight wobble to the centre that’s when you know it’s ready to pull from the oven.
  5. Leave to cool in the tin on a wire rack for 20 minute before transfer to the wire rack to cool.


* Recipe adapted from Delicious magazine.

* For easier slicing chill in the fridge for up to 12 hours before cutting into them.

* These will last for up to 3 days stored in a cake tin with a tight-fitting lid.

* Keep in a cool, dry place away from direct sunlight.

* These will last in the fridge for up to 2 weeks stored in cake tin with a tight-fitting lid.