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 |
Done! |
Cosmic BFF linkage!! I canned tomatoes yesterday.
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