Damson Jam

A jar of this and the Gooseberry Jam, both made by Jo, was meant to accompany the Scones at "Growing Words". To find out why it didn't, read Millstone.

Wash the damsons and put them in a big pan with a heavy bottom.
Simmer the damsons with the water until they are soft and make plenty of juice.
Stand by with a wooden spoon to catch the stones as they loosen and float to the top. Remove as many stones as you can before adding the sugar.
Pour in the sugar and stir to dissolve it.
Bring to the boil stiiring continuously and boil it moderately fast.
Test by placing a small amount on a saucer, letting it cool, and then draw your finger across the top. If the surface wrinkles, there is a skin and the jam will set.
Use clean dry jars warmed and sterilised in a cool oven.
Use a small jug to pour the jam into the jars.
Put the lids on.

Recipe: Scones

Last Modified 9/11/05 1:36 PM