Cook the damsons in a preserving pan with the water gently for 20 minutes, stirring occasionally.

At the same time cook the stones in a separate medium sized pan with 20 mls of water for 20 minutes.

When the stones have cooked put them in a sieve and squeeze with the back of a wooden spoon for a couple of minutes. (There will be clear liquid and a little puree, no need to squeeze until dry).

Add this liquor to the cooked Damsons and then add the sugar.

Heat slowly until all the sugar has dissolved stirring with a wooden spoon.

Bring to the boil slowly and then time a rolling boil for 13 minutes (make sure you stir with a wooden spoon regularly to stop it catching and burning).

Take off the heat and test a teaspoon of jam on a cold plate, leave for a couple of minutes and if it crinkles when your finger is pushed through it it’s ready.

If not boil for 2 more minutes at a time repeating the test.

Once ready pot up into sterilised jars and put on a clean lid. Makes 2.1 ltrs or 8 jars of varied sizes.