Damson jam

[milkmoustache]

I have my damsons, and have looked in Delia for an easy recipe, but have memories of my mum's damson jam which involved taking out hundreds of tiny stones with every mouthful. Can I remove the stones once I have done the initial cooking (before adding sugar), or will this slow the whole process in some crucial way?

this is my favourite damson/plum/greengage jam recipe - you take the stones out after adding the sugar else it doesn't set so well.

The stones float to the top on cooking. You can then crack a few and and the chopped kernels to the jam (I seem to remember putting them on the top in the jar).