Plum or damson jam

Autumn

I have a jar of jam in the kitchen cupboard that my mum made many years ago. It says ‘Damson Jam, Aug 07’ on the label. I can tell she stuck the label on the jar before she wrote on it, because the letters are all shaky and odd. This is something I seem to do too. I’m not sure if I’ll ever open this particular jar of jam – It feels like a life preserve.

Makes about 6 x 200g (7oz) jars

Ingredients

1kg (2lb 4oz) plums or damsons
Boiling water, from a kettle
1kg (2lb 4oz) unrefined granulated sugar

Method

Place a saucer in the freezer (this is to test for jam setting point later).

Halve and de-stone the fruit. Crack a few of the stones and remove
the kernels. Put these in a bowl and cover with boiling water. Leave
for 1 minute, then drain, and rub off the skins. These will give a delicious almondy flavour to the jam.

Put the halved fruit, the kernels and 300ml (101⁄2fl oz) of water in a pan. Bring to the simmer and cook gently for 35–40 minutes, or until the fruit and skins are really tender. Add the sugar and stir well. Bring the fruit and sugar up to a rapid boil and cook until the jam reaches setting point – this can take about 10–12 minutes. To test for setting point, place a teaspoonful of the jam on the frozen saucer. Leave it for a minute, then press it gently with your finger – if it wrinkles, it’s ready. Pour the jam into hot, sterilised jars and seal.

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