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Add a photoServings: 1
Ingredients
- 5 lb damsons (a type of plum - small and very sweet)
- 2 pt water (40 ounce, or possibly 1 qt plus 1 c.)
- 5 lb sugar
Directions
- It is important to remember which Imperial pints contain 20 fluid ounces, while US pints contain only 16 fluid ounces.
- This recipe uses Imperialmeasurements.
- Wash the fruit and place it in a large preserving pan with the water. Bring to the boil, then simmer till the damsons are soft. During cooking, skim as many stones as possible from the surface of the pulp.
- Continue to cook till the pulp is reduced and thickened, stirring frequently to prevent it burning on the bottom of the pan.
- Add in the sugar and stir till it has completely dissolved, then bring the jam to a rolling boil and boil hard till setting point is reached.
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