Damson jam disaster - help?

Hi all, I had my first ever go at making jam yesterday and it was a bit of a disaster.  I tried Damson Jam which from what I had read should have been easy!  I think I used the wrong kind of sugar because what I usually have is light sugar.  It wouldn't set and although I was boiling it as the recipe said it burned on the bottom of the pan.  I have also since read the recipe that's on this website and think I may have had too much water although I was following a recipe.  Anyone got any views and also does anyone know how to get a thick layer of burnt jam off the bottom of my pan?  Also anyone have a view as to whether it's worth stoning the damsons first?  Many thanks, Wendy.

Thanks, I will give it another go tomorrow, plenty of fruit still hanging around!  That's assuming I can get the tar off the pan!

stay with the pan while it's boiling and give it the occasional stir 

Good luck with the next lot

We always stone the fruit first - and our favourite stone type fruit is small cherry  plums so it takes a lot of them!  (The memsahib and I do find it strangely relaxing though to sit in the garden together working our way through bucketfuls and quietly chatting about everything and nothing).

I only put enough water in the pan to just cover the fruit (usually boosted with an apple or three to add pectin and improve the set) and often a stick or two of green late season rhubarb too.  I always strain through the jelly bags etc but I do also gently squeeze when making enyhting other than pure crabble jilly.

Re the burning on to your pan - do you have a proper old fashioned jam pan?  I have heard that some of the newer and cheaper ones are a bit thin/light which is always going to increase the chances of jams burning on.   Only other thing I can suggest is to use a jam thermometer and never walk away from the pan while it is boiling - stay there and keep stirring (it also helps the gunge reach higher temperature without boiling over).

Dinna give up - practice may not make perfect but it tends to make consistent success.

Well goodby non-stick coating ! ! ! !   'Been there, done that'     

Bet my jam pan is older than your jam pan.       Cheers,    Tony.