Damson Jam
Author: Serap Slorach, www.yummythings.org
Serves: Makes 15 7oz jars
Ingredients
- 2kg damsons
- 150ml of water
- Sugar: net weight of damsons, stones removed plus 20%
Method
- Preheat the oven to 100C/Gas 1.
- Wash the damsons, remove stalks and leaves.
- Lay damsons in a shallow baking pan and put in the oven for 15 mins or until you can see that the skin is breaking and the fruit popping.
- Let it cool, then remove the stones and weigh the fruit.
- You should get about 1.5-1.7kg of damsons.
- Put the fruit in a deep heavy based pan with 150ml water over a medium heat, stirring continuously.
- Once it comes to boiling point, simmer for 10 mins, stirring continuously as you don’t want the bottom to catch.
- Weigh out your sugar - if you have 1.5kg of damsons then it’s 1.8kg of granulated sugar.
- Add to the pan gently and continue stirring and turn up the heat to maximum.
- Bring it to boiling point and make sure all the sugar is dissolved.
- Then boil for 5 mins until setting point.
- Ladle the jam into sterilised jam jars - if you are re-using jars then cover with a waxed disc before putting the lid on.
- Let it cool, label and store up to 12 months.
