The thing about damson jam is, although it still contains just as much sugar as any other jam, it somehow doesn't taste quite as sweet, so it's a more sophisticated jam and hugely popular here at Tudor Cottage B&B - which is a good thing because, it has to be admitted, scooping out all the damson stones is a bit tedious.
1 kg damsons
500 ml water
1.5 kg sugar
Slip a saucer into your fridge.
Wash the damsons and using a sharp knife cut a slit in each one
Transfer to a large pan, add the water and simmer gently until soft and falling apart, approximately 20-25 minutes
Remove from the heat, add all the sugar and stir until it has completely dissolved
When you are satisfied absolutely all the sugar crystals have melted, bring up to the boil, remove from the heat and scoop out all the damson stones as they rise to the surface
Now bring to a rolling boil and continue to boil for approximately 8-10 minutes.
Remove from the heat. Take the saucer out of the fridge and drip a little of the jam on to the saucer and allow it to cool.
Now gently push the jam with your finger and if it appears to have formed a skin which wrinkles as you push it, the jam is ready for potting in sterilised jars.
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