We spent a wonderful day picking fruit at a Pick Your Own fruit farm. We had baskets full of damsons, strawberries and a few green beans. The site that we visit, is old and quiet, lots of trees and birds. It has a gentle, stillness.
Last year I burnt my damson jam, so this year I was determined to get it right….and I did!
Here is the recipe I used, it has a much reduced sugar content from many jam recipes you will see, but the jam has ended up being much more tart, which I really like. We did stone all the fruit beforehand, manually – there is just no easy way around it.
- 1.5kg Damsons (stoned)
- 900kg Sugar
- 400ml Water
- A good sprinkling of cinnamon
- Cook the damsons in a preserving pan with the water gently for 20 minutes, stirring occasionally.
- Then add the sugar slowly…
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