Damson Plum Jam

Ingredients

• 1 1/2 kg damson plums (2 litres)
• 2-3 cups water
• 4-6 cups sugar

Directions

1. 1

   Wash and pick over the plums.

2. 2

   Combine the plums and the water.

3. 3

   Bring to a boil and cook 15 minutes, stirring constantly. Allow to cool enough to handle - or completely, if you like - and fish out the pits. I put them through a food mill, and then removed the pits from the remaining pulp. Return the pulp to the rest of the jam once the pits are out.

4. 4

   Meanwhile, put the jars into a canning kettle and cover with water to one inch above the tops of the jars.

5. 5

   Bring to a boil, boil 10 minutes to sterilize.

6. 6

   Return the plums to the jam kettle, and bring them back to the boil. Add the sugar to the plums, stirring to dissolve.

7. 7

   Boil to jam stage, about 20 minutes.

8. 8

   There are a number of tests for setting, I like the"sheet" test.

9. 9

   The mixture will stop running off the spoon in drops, and will instead run off in a wide sheet.

10. 10

    As the jam cooks, remove any pits you may have missed.

11. 11

    Remove from the heat and stir and skim 5 minutes.

12. 12

    Pour into hot sterilized jars and seal with lids sterilized according to the manufacturers directions.

13. 13

    (Generally, boiled for 5 minutes.) Place jars of jam back in boiling water bath and boil for 5 minutes.

14. 14

    Let cool, and store when the jars have sealed.