We spent a wonderful day picking fruit at a Pick Your Own fruit farm. We had baskets full of damsons, strawberries and a few green beans. The site that we visit, is old and quiet, lots of trees and birds. It has a gentle, stillness.
Last year I burnt my damson jam, so this year I was determined to get it right….and I did!
Here is the recipe I used, it has a much reduced sugar content from many jam recipes you will see, but the jam has ended up being much more tart, which I really like. We did stone all the fruit beforehand, manually – there is just no easy way around it.
- 1.5kg Damsons (stoned)
- 900kg Sugar
- 400ml Water
- A good sprinkling of cinnamon
- Cook the damsons in a preserving pan with the water gently for 20 minutes, stirring occasionally.
- Then add the sugar slowly, until all the sugar has dissolved stirring with a wooden spoon.
- Bring to the boil slowly and then time a rolling boil for 10 minutes (make sure you stir with a wooden spoon regularly to stop it catching and burning).
- Take off the heat and test a teaspoon of jam on a cold plate, leave for a couple of minutes and if it crinkles when your finger is pushed through it it’s ready.
- If not boil for 2 more minutes at a time repeating the test.
- Once ready pot up into sterilised jars and put on a clean lid. Makes 2.1 ltrs or 8 jars of varied sizes.
Put 2 small plates in the freezer before you start.
Sterilise jars by dishwashing, filling with boiling water, emptying and then placing in oven for 20 minutes at 140°C then leave in oven until jam is ready. Wash the lids, sterilise with boiling water and then leave to drain, or you can put them on a hot setting in the dishwasher.