Ingredients
Method
- Simmer the damsons with the water for 15–20 minutes until soft and the skins have burst.
- Skim off any stones that rise to the surface as they cook.
- Add the sugar and stir over low heat until fully dissolved.
- Bring to a rolling boil and boil rapidly for 10–15 minutes, skimming as needed.
- Test for a set on a cold saucer from the 10-minute mark onwards.
- Remove from heat, stand for 5 minutes, then ladle into warm, sterilised jars and seal.
Notes
No need to stone the damsons before cooking — skim the stones off as they float to the surface.
Warm your jars in a low oven before filling to prevent cracking.
Always test for a set with the cold saucer method rather than relying on timing alone.
Let the jam stand for 5 minutes off the heat before jarring, to stop the fruit floating.
Best stored in a cool, dark cupboard rather than frozen.