Today I completed my first batch of damson jam using the French jamming method. De-stoning damsons is very time consuming, so this method may be more appropriate for larger plums. Anyhow, 2 kg of de-stoned fruit and 2 kg of sugar filled 10x390 g jam jars.
At the moment I'm filtering damson pulp to make jelly tomorrow, it is going to be a lower yield but it is a much simpler method for dealing with damsons.
posted 23:27 ::
/stuff/food/jam ::
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