Damson jam recipe
 The damson season is so short that you can blink and miss it. Making your own damson jam ensures that uniquely deep, mysterious flavour is always on hand. If you have your own damson tree, lucky you, but if you don’t you can always buy them frozen throughout the year. Frozen damsons have an added advantage; they are much easier to stone. See the recipe tip for details. 1kg/2lb 4oz damsons (frozen is fine)850g/1lb 13oz granulated sugar 1kg/2lb 4oz damsons (frozen is fine) 850g/1lb 13oz granulated sugar Method Have on hand sterilised jars, a heatproof pouring jug, a jam funnel and pop two saucers into the freezer to get really cold. Remove the stones from the damsons and pop them into a large stock pot or jam making pan. (If you are using frozen damsons, let them thaw partially, then remove them with a cherry pitter). Add 300ml/10½fl oz of water and bring to a simmer. Cook the fruit for 20 minutes or until very soft. Pour in the sugar and cook over a medium heat, stirring frequently, until the sugar is completely dissolved. Bring the jam to a rapid boil, skimming off any foam from the top with a large spoon if it accumulates.Boil for 9-10 minutes or until the setting point is reached. You can test for a set by turning off the heat, and dropping a teaspoon of jam onto a cold saucer. When the jam is cool after a few minutes, it will crinkle up when pushed with a finger if it is at the setting point. If it is still very runny, return the jam to the boil for another 2-3 minutes and test again. When the jam has reached the setting point, turn off the heat and let the jam cool for five minutes. Line up the sterilised jars and use the heatproof jug to scoop up jam and pour it through the funnel into the jars, leaving a 2cm/¾in space at the top. Put clean, new lids on and seal.The jam should keep for up to a year, maybe a little longer. Have on hand sterilised jars, a heatproof pouring jug, a jam funnel and pop two saucers into the freezer to get really cold. Have on hand sterilised jars, a heatproof pouring jug, a jam funnel and pop two saucers into the freezer to get really cold. Remove the stones from the damsons and pop them into a large stock pot or jam making pan. (If you are using frozen damsons, let them thaw partially, then remove them with a cherry pitter). Add 300ml/10½fl oz of water and bring to a simmer. Cook the fruit for 20 minutes or until very soft. Remove the stones from the damsons and pop them into a large stock pot or jam making pan. (If you are using frozen damsons, let them thaw partially, then remove them with a cherry pitter). Add 300ml/10½fl oz of water and bring to a simmer. Cook the fruit for 20 minutes or until very soft. Pour in the sugar and cook over a medium heat, stirring frequently, until the sugar is completely dissolved. Bring the jam to a rapid boil, skimming off any foam from the top with a large spoon if it accumulates. Pour in the sugar and cook over a medium heat, stirring frequently, until the sugar is completely dissolved. Bring the jam to a rapid boil, skimming off any foam from the top with a large spoon if it accumulates. Boil for 9-10 minutes or until the setting point is reached. You can test for a set by turning off the heat, and dropping a teaspoon of jam onto a cold saucer. When the jam is cool after a few minutes, it will crinkle up when pushed with a finger if it is at the setting point. If it is still very runny, return the jam to the boil for another 2-3 minutes and test again. Boil for 9-10 minutes or until the setting point is reached. You can test for a set by turning off the heat, and dropping a teaspoon of jam onto a cold saucer. When the jam is cool after a few minutes, it will crinkle up when pushed with a finger if it is at the setting point. If it is still very runny, return the jam to the boil for another 2-3 minutes and test again. When the jam has reached the setting point, turn off the heat and let the jam cool for five minutes. Line up the sterilised jars and use the heatproof jug to scoop up jam and pour it through the funnel into the jars, leaving a 2cm/¾in space at the top. Put clean, new lids on and seal. When the jam has reached the setting point, turn off the heat and let the jam cool for five minutes. Line up the sterilised jars and use the heatproof jug to scoop up jam and pour it through the funnel into the jars, leaving a 2cm/¾in space at the top. Put clean, new lids on and seal. The jam should keep for up to a year, maybe a little longer. The jam should keep for up to a year, maybe a little longer. Recipe tips There is a really quick hack that helps to rid your damsons of pesky stones. Freeze them first. As they begin to soften, but are not wholly defrosted, you can pop the stones out easily with an olive or cherry pitter. This also means you can save your damsons for jam making on a rainy day or even pop them in a cobbler instead. If you really don’t want to stone them, you can make a damson jelly rather like Pam Corbin’s hedgerow jelly.