- 2kg damsons (unstoned)
- Approx. 800g sugar
- 4 straight-sided glass jars, lightly oiled
1. Wash the damsons and put them in a large preserving pan with a couple of tablespoons of water. Bring to the boil and bubble away until the flesh is very soft. Let it cool a little and then push through a sieve to remove skins and stones, leaving a fruit puree.
2. Measure the volume of puree in a measuring jug, return it to the (clean) pan, and add 350g sugar for every 500ml puree. Simmer and stir until the mixture turns thick enough to briefly draw a clear line across the bottom of the pan. Pour into the jars and seal.