Damson & Apple Jam
Method
This is sometimes known as "cheese" as its consistency is between a jam and a jelly.
Use whatever weight of damsons is available.
Apples are added to give a better set than using damsons only. The weight of apples can be up to the same weight of damsons but about half the weight of apples to damsons gives better results.
Weights at this point are not critical except in relative proportions.
Wash the damsons, remove any stalks and wipe off the bloom with a cloth.
Wash the apples and cut off any bad bits. I usually core them too just in case any creepy crawlies have gone into the middle but it shouldn't be necessary. There's no need to peel the apples.
Put the damsons in a large pan. Cut the apples into quarters or eighths depending on size.
Add water to the pan to almost cover the fruit and simmer till tender and well broken up.
Weigh a bowl which is large enough to contain the fruit pulp. Ladle small amounts of the pulp into a sieve, preferably nylon, over the bowl and using the back of a spoon rub the pulp through the sieve. Put aside the stones and peel which won't go through the sieve. Continue till all the fruit pulp is processed.
Weigh the bowl and contents and calculate the weight of the fruit pulp.
Return the pulp to the pan and add the same weight of sugar.
Boil until setting point is reached, pot and cover.
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