Damson jam

Method

1. Put 3-4 small saucers in the freezer and sterilise your jars and lids (see tip). Put the damsons in a preserving pan or large, deep pan (at least 6 litres) with 300ml water and simmer for 10-15 minutes until soft.
2. Stir in the jam sugar and cook over a low heat, stirring frequently, until the sugar has dissolved. Bring to a rapid boil and boil for about 15 minutes, then take off the heat.
3. To test for the setting point, spoon a little jam onto a chilled saucer, then freeze for 2 minutes. Push your finger through it. If it wrinkles and isn’t runny, it’s ready. If it doesn’t wrinkle, return to the heat and boil for 2-3 minutes more, then re-test. Repeat the test until ready.
4. Take off the heat and cool for 15 minutes. Meanwhile remove as many of the stones as you can with a teaspoon – you can heat these with a drop of water in a pan, then rub through a sieve to make a sauce. Otherwise, just discard them.
5. Stir the jam so the fruit is suspended in the syrup, then ladle into warm sterilised jars. Cover immediately with waxed discs and lids, label and date. The jam will keep in a cool dry place for months.