Surprisingly, this jam is actually very straight forward. Don’t be put off by my ineptitude, just remember to make sure that your fruit takes up no more than half of your pan, and that your pan does actually fit on one of your hob plates. It will be very difficult to get it up to setting temperature otherwise.
This basic recipe can be used for damsons or plums.
For every kg of fruit you will need 1kg of granulated or preserving sugar, and 1.4 litres of water.
Wash the fruit and place in your pan
Cover wth the water and bring to the boil.
Once boiling, reduce to a simmer until the fruits are soft
Stir in the sugar, and once melted return to the boil
As the fruit boils the damsons will release their stones, which you can skim off with a slotted spoon
Boil until the jam reaches 105*C / 220*F
Leave to cool for ten minutes, and then bottle and seal
If you do not have a jam thermometer you can drop a teaspoon of jam onto a chilled plate. Leave it for a minute and then push it with your finger. It should wrinkle up. If it does, it’s set. If it wrinkles only slightly it needs a little more time.
Always work very carefully with hot jam. Because of the high sugar content, burns can be severe.

Thank you for trying my recipes.
I hope they fed your mind, body and soul.

Tags: damsons, Fruit, jam, preserves

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