This recipe is by Kirstie Allsop.
I quite like the recipe as it is done really step by step in the simplest way possible. I love damson jam spread on still warm toast.
Damson Jam Recipe
1. First, stelirilise 8-9 jam jars. Preheat your oven to its lowest setting. then place the jars upside down in it for 30 minutes. Place a saucer in the fridge to to chill – you’ll need this later to test for setting point.
2. Meanwhile, wash and destalk 2.7kg (6lb) damsons. Put into a large stainless-steet saucepan, add 450ml (16fl oz) orange juice, the zest of 1 orange, and cook over a medium heat until the fruit is soft.
Plums Photo by JMorton
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3. Stir occasionally, pushing the damsons against the sides of the pan to release the stones. Remove the stones, add 2.7kg sugar, bring to the the boil, then simmer until the sugar dissolves.
4. Now test for setting point; take the pan off the heat and put half a teaspoonful of the jam on to your chilled saucer; allow it to cool, then push it with your finger. If it wrinkles, it means the jam is ready.
5. Carefully ladle the jam mixture into the sterilised jars, filling them as near to the top as possible. Place a waxed disc on the surface straight away, then seal and label.