WEBBoil for 10-15 minutes until it thickens and passes the wrinkle test. Remove from heat, skim off any foam, and pour the hot jam into clean jars, leaving some space at the top. Let …
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WEBStraightaway, place a waxed disc over the surface, then seal with a lid. Wipe the jars with a warm, damp cloth. Don’t put the labels on until the jam is cold – otherwise the heat will …
WEBStep 4: Cook the damsons over low heat until soft. Place the saucepan over low heat and bring the mixture to a gentle simmer. Cook, stirring occasionally, for about 30 minutes, …
WEBThe true damson is small and oval, almost almond-shaped, with dark indigo-purple skin, covered in a soft bloom and bright-green, sharp-sour flesh that when cooked with sugar, …
WEBPlace damsons in a stainless steel pan and cover with the water. Boil gently until the fruit becomes soft and remove stones. Continue to boil until the mixture is reduced by half, …
WEBPut the damsons in a preserving pan or large, deep pan (at least 6 litres) with 300ml water and simmer for 10-15 minutes until soft. Stir in the jam sugar and cook over a low heat, …
WEBBegin by sifting the flour, baking powder, cinnamon and salt into a large bowl, lifting the sieve up high to give the flour a good airing. Now, in another bowl whisk together the …
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WEBSTEP 2. Put the fruit into a jam pan or a large, wide, heavy-based saucepan. Leave the stones in (see tip below). Add 150ml water and bring to the boil. Put a couple of saucers …
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WEBAdd 300ml/10½fl oz of water and bring to a simmer. Cook the fruit for 20 minutes or until very soft. Pour in the sugar and cook over a medium heat, stirring frequently, until the …
WEBWash and wipe the damsons and remove the stalks. Place them in a large wide pan with 300ml water and simmer gently until the fruit is soft. Press the damsons against the …
WEBSteps: Wash your jars and lids in hot, soapy water, rinse, then place on a baking tray and put in a low oven for 10 mins or until completely dry. If you want to use rubber seals, …
WEBRub the stones in a sieve to extract any lingering flesh. Discard the stones but add the flesh back into the pan. Add the sugar and spices then cook gently for 10 minutes to dissolve …
WEBStep 3: Add sugar and cook the jam. Add sugar to the damson puree in a large pot. Cook the jam over a medium heat, stirring until it starts to bubble & the sugar has dissolved. …
WEBInstructions. Rinse the damsons with cold water. Remove the stones by cutting the damsons in half using a sharp knife, or by squeezing them out if the fruit are very ripe. …
WEBPut the damsons into a jam pan or a large, wide, heavy-based pan. Leave the stones in (see tip below). Add 300ml of water and bring to the boil. Lower the heat and simmer for …
WEBBring to a full rolling boil over the hottest heat. Step 3: Add a small piece of butter and stir constantly. Boil hard for 1 minute. Step 4: Remove from the heat, stir in the apple pectin. …
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WEBIn a preserving pan with water, cook the damsons slowly for 20 minutes, turning every now and then. At the same time, cook the stones for 20 minutes in a different medium-sized …