This recipe may be a bit late, but if you still have some damsons left, this is a good way to use them up. Butter just means it's a smooth jam.
Ingredients
Same weight of damsons and cooking apples, 2lb of each is a good amount.
1pt of liquid ie. water, wine, cider, beer
Sugar
Lemon
Cinnamon
Method
Pick over the damsons removing stalks and bad fruit.
Put in a large pan with roughly chopped Apples, the liquid, lemon juice and peel and 1/2tsp cinnamon. Simmer with a lid on for 1 1/2hrs till really pulpy. Stir occasionally to prevent it sticking.
Cool slightly.
Remove lemon peel and put the mixture through a sieve. I find it easier to remove the pips as I go, it makes it easier to push through the sieve.
Weigh the pulp, put back in the clean pan, for every pound of pulp add 12oz sugar.
Heat slowly stirring all the time till sugar desolved.
Bring to the boil, stirring frequently, boil till mixture thickens and leaves a trail when you drag a spoon across the surface.
Bottle in sterilized jars.
Enjoy eating on hot buttered toast!
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