Ingredients:

• 2.75kg damsons (code 2280)
• 2.25kg jam sugar (8911)

Method:

1. Put 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.
2. Stir in the jam sugar and cook over a low heat, stirring often, until the sugar has dissolved. Bring to a rapid boil and boil for 15 minutes, then take off the heat and cool for 15 minutes.
3. Meanwhile remove as many of the stones as you can with a teaspoon – you can heat these with a drop of water in a pan, then rub through a sieve to make a sauce. Otherwise, just discard them.
4. Stir the jam so the fruit is suspended in the syrup, then ladle into warm sterilised jars. The jam will keep in a cool dry place for months.