September 4, 2011


I have the preserving bug. I have great plans for spicy chutneys, homemade ketchups and interesting jams, thanks to my new favorite, super-informative website.

Today's flavour: damson jam.
Damsons are part of the plum family. They're pretty sour when eaten raw so are mostly used in jams and jellies. They have a high pectin content so seemed a good way to kick off my obsession.

simmer fruit + a little water

Remove pits and most of the skins

Add equal parts sugar and get the jars ready

Boil to 220F

There were 4 jars, but our lovely friends The West-Edmonds came over at just the right time for us to share.

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