Damson jam
| Published: 29th August 2007 16:04 |
I go for the lazy approach to stoning damsons, which is I basically don't, instead when cooking the jam the stones float to the top and I remove them then.
Makes: 2, 1lb Jars
Preparation time: 20 minutes
Cooking time: 45 - 60 minutes depending on setting
Ingredients
450g Damsons, cleaned and stalks removed
450g Preserving sugar
50ml Water
Method
1. In a very large pan place the damsons and water heat very gently until the damsons start to release their juices then add the sugar.
2. Increase the heat and boil gently for 45 minutes until syrupy.
3. Test the jam, by allowing a spoonful to set on a cold plate. If it sets too firm add a little water to the mixture and retest, if not firm enough allow to boil for a further 5 minutes and retest. I find this method more reliable than reaching the setting point measured on a sugar thermometer as this can give too firmer jam.
4. Pour into sterilised jars and cover with wax disks before sealing. Once sealed it will keep unopened for around 12 months.
To sterilise the jars, wash in the dish washer or in very hot water, place in a low oven to dry, allow to cool enough to handle and then fill with jam.
Recipe by Emma Allsopp
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