Damson & Orange Jam

 Ingredients

2lb (900g) damsons
1 pt. (568ml) water
3lb (1.4kg) Preserving sugar
Finely grated peel 1 large orange, washed and dried
½ oz (15g) butter

Method

1. Wash damsons and put into a large heavy based saucepan
2. Add water, bring to the boil then lower heat
3. Cover saucepan and simmer fruit for 45 minutes until soft
4. Add preserving sugar and orange peel
5. Stir until sugar dissolves then boil fairly briskly for about 15 to 20 mins., until setting point is reached
6. Remove damson stones with a perforated spoon as they rose to the surface
7. To test for setting , pour a little jam on to a cold saucer and leave for 1 minute
8. If the surface sets and wrinkles when pushed with the finger, the jam is ready, if not continue to boil, checking every few minutes
9. Gently draw saucepan away from heat and stir in butter
10. Cool to lukewarm, stir round then pot into warmed jars and cover