[Madame Cholet]

Whats the best way to prepare damsons for jam with out hand stoning please.

[Val H]

I never stone damsons for making jam. They go in complete with the stones. Press on the sides as they are cooking to release the stones and skim them off.

[Val H]

Recipe for Damson Jam http://www.allotment-garden.org/recipe/143/damson-jam-recipe/

[sion01]

made some last year.Starting with them whole and just picked off the stones in the pan.Well worth the effort.I also added some bilberrys to the damsons in one batch just to see what happend and it was the best jam on the planet.Their in season around here now but if you dont have any in your area im sure blueberries would be just as nice.

[Madame Cholet]

Thanks I'll finish off last years glut in the freezer

[Mosslane]

I made Damson Jam last and I boiled the damsons and then passed them through a colander to release the stones. I wouldn't normally bother but my dad hates stones or pips in his jam

[rhysdad]

I made Damson Jam last and I boiled the damsons and then passed them through a colander to release the stones. I wouldn't normally bother but my dad hates stones or pips in his jam

My passion is Damson jam. The right balance of tartness over sweet and completely natural. Foraged damsons, fairtrade sugar and a splash of water. Fiddly to get the stones out but well worth the effort! 
I still have 15lb of damsons in the freezer from last year ready to be 'jammed'!

[birmancats]

Damson jam.  Last made that in school (20+++ years ago).  Still remember how good it was. 

[Madame Cholet]

Thanks just got some out of the freezer will make tomorrow suposed to be raining hurrah.

I made some last year but I got fed up with stoning. It has a lovely flavour plus the're free

and I love foraging.

I'm also going to try redcurant jelly for the first time, got my new muslin at the ready.

There was a bush at work no- one else seemed interested.

I might try seedless jams by blending and passing through a seive, blackberries would be

good as there are so many around and i'm not bothered if it is cloudy.

[Madame Cholet]

Made some today passed the damsons through the seive, can't leave it alone love the taste and texture.

Thanks for the advice.

Is it called cheese when you seive it?