Damson Jam

• damson↗900g g

  stems removed

• golden granulated sugar↗900g g
• butter↗knob of

Step-by-step instructions

1. 1

   Wash jars and lids in hot soapy water, rinse, then place them on a tray and put in a low‑heated oven for 10 minutes or until completely dry. If you want to use rubber seals, remove them and plunge into freshly boiling water. Make sure you also sterilise any funnels, ladles or spoons you will use.

2. 2

   Place the fruit in a jam pot or a large, wide, heavy saucepan. Leave the pits inside (see tip below). Add 150 ml of water and bring to a boil. Put a few molds in the freezer. Reduce heat and simmer for 15 minutes or until the fruit is soft.

3. 3

   Add the sugar and stir over very low heat until the sugar is completely dissolved, up to 10 minutes. This step is important – if the sugar does not dissolve, the bottom may scorch. Increase the heat, bring to a rolling boil, then boil rapidly for 10 minutes. Do not stir until the temperature reaches 105 °C. If you have no thermometer, test the jam by placing a little on a cold plate. Wait a few seconds, then press the jam with a fingertip. If it wrinkles, the jam is ready. If not, cook a few more minutes and test again using another cold plate. When you reach 105 °C or the set point, stir the jam thoroughly.

4. 4

   Remove from heat, skim off excess foam, then add a piece of butter to the surface (this helps dissolve any remaining foam). Let sit about 15 minutes for the fruit to settle – if you pour the jam too early, all the fruit will sink to the bottom. Pour into sterilised jars, label and seal.