Damson's grow in the wild in Ireland, and make a delicious flavoured jam. Try this recipe out, you'll be hooked!
Ingredients
- 2 kg damsons
- 2 kg sugar
- 1 lemon
Method
- Start off by placing a plate in the fridge.
- Place the damsons and sugar in a wide saucepan. Add the zest and juice of the lemon to the pot then place the squeezed lemons in a muslin bag with the pips to the pot and set the heat to medium low, stirring regularly until the sugar dissolves and the damsons start to bleed.
- At this stage turn up the heat and bring the fruit to a boil for 10-15 minutes, stirring regularly to break up the fruit and allow the stones at their centre float to the top. Skim these as you go along with any scum that comes to the top.
- Spoon a little jam onto the cold plate and let it sit for a minute before tipping the plate to see if the jam moves or is set. If it still flows, boil and check again after a few more minutes. Once it seems set on the plate, run your finger through it and if it wrinkles, it’s set and ready to jar.
- Sterilising your jars:
- Ensure jars are thoroughly clean by washing with hot soapy water.
- Fill the jars with boiling water and allow to sit for 5 minutes.
- Tip out the water, do not dry but place the jars inverted in an oven heated to 140C for 15 minutes. Do this when you are almost ready to fill the jars as they should be filled while hot.
- Meanwhile place the spotlessly clean lids in a bowl of boiling water for 5 minutes. Remove and dry with kitchen paper, then seal jars tightly.
