Damson Jam

Ingredients

• 1 kilogram Damsons (About 2.2 pounds. Adjust sugar accordingly.)
• 750 grams Granulated Sugar (Adjust to taste and pectin content of damsons.)
• 2 tablespoons Lemon Juice (Optional, to help with setting.)

Instructions

1. 1Wash the damsons thoroughly. Remove any stems or leaves. If desired, pit the damsons, though leaving the stones in adds flavor (be sure to warn people!).
2. 2In a large, heavy-bottomed saucepan, combine the damsons and sugar. Add lemon juice if using. Stir well to coat the damsons with sugar.
3. 3Place the saucepan over medium heat. Stir constantly until the sugar has dissolved. Once the sugar is dissolved, bring the mixture to a rolling boil. Continue to boil rapidly, stirring occasionally to prevent sticking, until the setting point is reached. This may take 15-30 minutes.
4. 4To test for setting point, place a small spoonful of jam onto a chilled plate. Let it cool for a minute. Push the jam with your finger. If it wrinkles, it is ready. Alternatively, use a jam thermometer; the setting point is 220°F (104°C).
5. 5Remove the saucepan from the heat. Skim off any scum from the surface of the jam. Pour the hot jam into sterilized jars, leaving a small headspace at the top. Seal the jars immediately.
6. 6Let the jars cool completely. As they cool, you should hear a popping sound as the lids seal. Check the seals by pressing down on the center of the lid; it should not flex. Store the sealed jars in a cool, dark place.