You will need:
750g Damsons
750g Granulated Sugar
150ml Water
Method: (If using the saucer testing method put your saucer in the fridge now)
De-stone the damsons by cutting in half and removing the stone
In a large saucepan; put in your damsons and water over a medium heat. Then stir well. Allow to boil for 10 mins to allow the juices to release.
Add the sugar and dissolve over a medium heat.
Once dissolved, turn the heat up and allow it to reach a rolling boil and boil for about 8 to 10 mins. The jam should have thicken up.
Once you think the jam is ready take the jam off the heat while we test it.
To test;
A) If using the saucers method: put a small drop of jam on your chilled plate and allow to cool. When pushing your finger though it it creates a wrinkle the jam is ready.
B) If using the drop test: put a small amount of jam on a wooden spoon, allow to cool for 2 mins and then drop back into the saucepan. If the jam drops as one drop then it is ready, if its drops as a normal liquid then it isn't ready.
If your jam isn't ready pop back on the heat for 2 mins and try again.
7. Simply put the jam into clean jam jars and leave to cool. If you put the lid on while the jam it hot it will keep an air tight seal, the jam should keep for 4 to 6 months and when opened keep refrigerated and use within a week.
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