My neighbour kindly gave me loads of damsons from his tree..I've never made jam with them before..turned out not to be as daunting as I thought, worst part was cleaning them and chucking out all the mouldy ones.
Add 500ml of water to every 1.25kg of damsons and stir occasionally for 30 minutes, the fruit softens and releases the stones.
Add 1.5kg of preserving sugar per every 1.25kg of fruit and boil for 10 minutes before testing on a cold saucer for a setting point (the jam starts to wrinkle and move slower)
Pour into sterilised receptacles! I made 18!
Watch out for any remaining stones...enjoy!
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