Grandma’s Damson Jam

Firstly, put 2 saucers in freezer (you’ll need these later)

In a preserving pan put….
900 grams damsons (leave stones in, life’s too short to de-stone damsons!)
150 ml water
And bring to the boil.
Reduce heat and simmer for approximately 15/ 20 minutes until the fruit is soft.

Add 900 grams of jam sugar and stir on low heat until the sugar is dissolved. Then raise the heat to a full rolling boil.
When it reaches 105c you can either test for a set Or put a little jam onto the COLD saucer from freezer….wait a few seconds, push with your finger tip and f it wrinkles it’s ready... if not cook for a few more minutes and repeat test with the other COLD saucer.

Turn off the heat and stir jam. Add a knob of butter to help get rid of any scum.
Then pour or ladle the into warm sterilised jars.

Seal and label your jars and don’t forget to put a warning of stones on label! (You might be able to skim off any stones that come to the surface before putting in jars.)

One opened the jam needs to be kept refrigerated.

These amounts can be scaled up depending on the size of your haul!