damson and gin jam
Jam / Summer / Diana Henry / Serves: 3

1kg damson plums
700g granulated sugar
juice of 1 lemon
30ml gin


Diana Henry
sugar salt smoke

Makes 3 x 225g jars

Put the damsons into a pan with 400ml of water and cook gently for about 30 minutes, until the fruit is really tender.
Add the sugar and lemon juice and stir until dissolved, then bring the mixture to a boil.
As it boils, many of the stones from the damsons will rise to the surface; scoop them up with a slotted spoon as they do and get rid of them, along with any scum that rises.

Continue to boil until the setting point is reached (104.5°C) and do a wrinkle test too.
Take the pan off the heat and stir in the gin.
Taste to see if you would like to add a little more (remember that you cannot add loads, or the jam will not set).

Ladle the jam into warm, dry sterilised jars (scoop out and discard any more stones you spot as you do this).
Cover with waxed paper discs and seal.
This keeps for a year, refrigerate once opened.