Damsons

Damsons are fiddly little beggars  but add such a wonderful flavour to poultry sauces and bbq sauce. I stripped our tiny tree, popped them in a pan with some sugar, not too much, then sieved the pulp through a colander to remove the stones but not the skins as they add such wonderful colour. A rapid boil and a water bath for 15 mins gave me some very pretty jars of purple sauce. Great with cheese too, as we found out when we attacked a half jar!

I made jam with fruit from a local bullace tree, like a damson.  It was too much work for me, picking all those tiny fruits and then straining out the seeds.  Even normal sized plums are fiddly!

Your jam looks gorgeous though.  Is it a bit tart like redcurrant jam then?  Or is it good on toast too :)

Quite tart. To make a jam I would use more sugar and as is it is lovely on toasty things. But I like to add it to other sauces or gravies.