How do i cook Damson Jam?
* 1 1/2 kg damson plums (2 litres) * 2-3 cups water * 4-6 cups sugar Wash and pick over the plums. Combine the plums and the water. Bring to a boil and cook 15 minutes, stirring constantly. Allow to cool enough to handle – or completely, if you like – and fish out the pits. I put them through a food mill, and then removed the pits from the remaining pulp. Return the pulp to the rest of the jam once the pits are out. Meanwhile, put the jars into a canning kettle and cover with water to one inch above the tops of the jars. Bring to a boil, boil 10 minutes to sterilize. Return the plums to the jam kettle, and bring them back to the boil. Add the sugar to the plums, stirring to dissolve. Boil to jam stage, about 20 minutes. There are a number of tests for setting, I like the”sheet” test. The mixture will stop running off the spoon in drops, and will instead run off in a wide sheet. As the jam cooks, remove any pits you may have missed. Remove from the heat and stir and skim 5 minutes. Pour
