Delicious damson jam
Damson jam is always a winner whether you're having it on toast or slathered inside a Victoria sponge with fresh cream.
- 1.35kg damsons, stoned
- 600ml water
- 1.8kg preserving sugar
- 1. In a large preserving pan, combine the damsons and the water. Cook on a low heat for one to two hours until damsons are soft and falling apart.
- Pass the mixture through a sieve into a clean pan. Add the sugar and bring to the boil.
- Begin testing for the setting point by placing a drop of jam onto a cold plate. If the jam wrinkles when you push it with your finger it is ready.
- Transfer the jam to sterilised jars and seal immediately. Leave undisturbed overnight in a cool, dark place.