damson jam anyone?

[purplepeony]

I can make jam but have never made damson- does it get all the bits of skin in it like other plum jams? Is it easy to get the stones out of the damson when they are smaller than ordinary plums? recipe I have says slit the damsons before boiling and the stoes float to the surface- sounds optimistic to me- does it work like that?

I think we put ours through a colander when we made it, was a couple of years ago now though.

IIRC damsons are quite high in pectin so it sets quite firm. You can use a bit less sugar too.

Just to say I have just picked about 14 lbs of damsons from trees around our village without really trying! They are just dripping off the branches!

We have made a load of jam - DH did it actually and fished out all the stones and skins. We are going to have to make some more - it's just criminal to let them all go to waste!

This is a rural area yet nobody seems to be using the damsons or blackberries at all!

gets very firm and solid- but then it becomes 'damson cheese' which keeps forever and is quite nice.

It's a very old-fashioned dish I believe.

I think damson cheese and damson jam are slightly different processes.
we have just made quite runny jam, which is how we like it.