Clean the damsons and remove the stalks. Place in a large wide pan with the water and simmer gently until the fruit is soft. If you press the fruit against the sides of the pan as they cook they will release their stones easier. Use a slotted spoon to remove the stones from the pan. Simmer the jam until the mixture has reduced by about half.
1.3kg jam sugar
Add the sugar, stirring until it has dissolved. Then bring the jam to the boil and boil rapidly for about 10 mins until the jam sets when tested. Allow to cool for 10 mins then remove the scum with a slotted spoon. Pour into warmed sterilised jars, fill right to the top then cover immediately with waxed discs and cellophane tops or lids.
To test for setting point place a saucer in the fridge. When the jam has boiled for 5 mins place a teaspoon of jam on the saucer and return to the fridge. After a couple of min, run your finger through the jam, it should wrinkle and feel thicker. If runny, continue boiling until setting point is reached. Be careful not to continue cooking the jam while you are testing as you can easily overcook it, so turn the heat right down. Keep in a cool dark place for up to 1 year.
Wairere Nursery 826 Gordonton Road, R D 1, Hamilton 3281 Ph: (07) 824 3430 Email: