Ingredients:
1.7kg sugar
2kg damsons
500ml water
15g butter
juice of 2 lemons
Method:
There are two slightly different ways of doing this. The first is where the fruit are just washed and they are placed whole in the jam (this is how my mother did it). For a 'fussier' jam with only fruit start with 2.5kg of damsons, wash, halve and remove the stones before continuing.
I'm assuming that the stones are left in for this recipes, but both stone-in and stone-out work the same.
Add the fruit to a saucepan along with the water and lemon juice. Bring to a boil, reduce to a simmer and cook for 30 minutes, mashing the fruit against the side of the pan with a wooden spoon until the fruit is tender.
Add the sugar and butter to the saucepan, heat through, stirring until completely dissolved. Bring to a boil and cook rapidly for about 15 minutes. Test for setting by placing a plate in the fridge. Spoon a little of the jam onto the plate, allow to cook then move it with your fingernail. If a crinkly skin forms then the jam is ready. If not continue boiling for 5 minutes more and test again.
Skim the surface then ladle into sterilized jars that have been warmed in an oven set to 100°C for 5 minutes. Allow 1cm of head space then secure the lid, allow to cool and store.
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