My damson plum harvest …

Just for those who may not know, damsons are tiny sour plums too bitter to eat like you would a plum - but they do make great jam and other stuff too.

Delightful damson plums – I have never seen so many in all the years I've had this tree – not that old really – 20 years or so. Have a look at these :

You have to be quick – those that fall - “windfalls” are easy prey for the wasps - the first yield weighs 6kgs! There's only so much jam you can make – I think a little more thought is required.

Here's the jam recipe I used, taken from GoodtoKnow :

Damson jam

1 kg damsons

300ml water

1.3kg jam sugar

Wash the damsons and remove any stalks. Place them in a large wide pan with the water and simmer gently until the fruit is soft. Press the damsons against the side of the pan as they cook to help the fruit give up the stones. Use a slotted spoon to remove the stones from the pan.

Simmer the jam until it has reduced by approximately half.

Add the sugar, stir until dissolved. Bring the jam to the boil and boil rapidly for about 10 minutes until the jam sets when tested.

Allow to cool for 10 minutes then remove the scum with a slotted spoon. Pour into warmed sterilised jars, fill right to the top then cover immediately with waxed discs and cellophane tops or lids.

To test for a setting point you can be fancy and spend money if you like and buy a sugar thermometer, boiling the jam until it reaches 105c or, the old fashioned way, place a saucer in the fridge. When the jam has boiled for 5 minutes place a teaspoon of jam on the saucer and return it to the fridge. After a couple of minutes, run your finger through the jam, it should wrinkle and feel thicker. If it's runny then continue boiling and test again. Don't continue to cook the jam whilst testing – you can overcook it, so turn the heat down as low as it will go.

The jam will keep in a cool, dark place for up to a year – if it lasts that long!