Wash and clean your damsons. If you have picked them yourself double check of any holes or blemishes and remove the debris and stalks etc.

If you are using a knife to remove your stones remove them now if not go to the next stage.

Using your Maslin pan if you have one or a really large saucepan place your fruit and your water into your pan.

Cook until your fruit has reduced down.

If you are removing stones after cooking now is the time to fish them out and remove them.

Add in your sugar and mix it gently until it has completely dissolved.

Now bring your jam to the boil.

Allow it to reach the set point of 105C.

Allow your jam to boil for 5 minutes.

Now check your set point.

Once the jam has reached its set point you can place into your sterilized jars and seal the lids.

Allow to cool and check the jars are sealed shut.