Instructions: It is important to remember that Imperial pints contain 20 fluid ounces, while US pints contain only 16 fluid ounces.

This recipe uses Imperial
measurements.

Wash the fruit and place it in a large preserving pan with the water. Bring to the boil, then simmer until the damsons are soft. During cooking, skim as many stones as possible from the surface of the pulp.

Continue to cook until the pulp is reduced and thickened, stirring frequently to prevent it burning on the bottom of the pan.

Add the sugar and stir until it has completely dissolved, then bring the jam to a rolling boil and boil hard until setting point is reached.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.