DAMSON JAM Traditional Jams & Preserves Available in late summer and early autumn, damsons have a unique flavour... INGREDIENTS METHOD 1. Wash the damsons and remove the stalks. Makes 2kg/4lb 8oz There’s no need to remove the stones – just place the damsons in the preserving pan with 1kg/2lb 4oz damsons the water and simmer gently for about 20 1.4 litres/2½ pints water minutes until soft. Then press the damsons 1kg/2lb 4oz preserving sugar, warmed against the side of the pan to break them open. Remove the stones from the pan. 2. Add sugar and stir continuously until it has dissolved completely. 3. Bring the jam to the boil and cook rapidly for about 10 minutes, or until setting point is reached, removing any stones you have missed as they rise to the surface. Scrape any scum from the jam with a slotted spoon. 4. Put into hot, sterilized jars and seal, then label when cool. Damson Cheese A simple variation on the damson jam recipe given here is damson cheese. Simmer the fruit and water as described, then rub the fruit through a fine sieve until you have a puree. Add 450g/1lb sugar to each 600ml/1pint of puree, then follow the recipe as for jam.