Recipe type: Jam
- 910g (2lb) of stoned ripe damsons
- 910g (2lb) of sugar
- Clean and stone the damsons.
- Weigh them, then add the damsons and an equal weight of sugar to a preserving pan.
- Heat slowly to boiling point, stirring and making sure all the sugar dissolves.
- Boil hard and keep testing for setting. As soon as a sample sets, remove from the heat and pour into prepared jars.