Damson plum jam is a classic Turkish preserve with a sweet-tart balance, made by simmering pitted plums with sugar over low heat until thickened. Slow simmering lets the jam reach a deep amber color without burning. It accompanies breakfast plates at parties and can be spread on bread for a lunchbox or eaten by the spoonful as a late-night snack.
Pit the damson plums and place them in a wide pot with the sugar.
Let the plums sit undisturbed with the sugar for 1 hour so they release their juices.
Set the pot over low heat, skim off the foam, and simmer for 55 minutes, until thickened. Add the lemon juice during the final 10 minutes.
Fill sterilized jars with the hot jam and seal the lids tightly. Turn the jars upside down and let them stand for 10 minutes.
Trying to speed up the jam over high heat may cause it to stick to the bottom and taste burnt. Keep simmering patiently over low heat.
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