The damson season is so short ... they are much easier to stone. See the recipe tip for details. Have on hand sterilised jars, a heatproof pouring jug, a jam funnel and pop two saucers into ...

I recommend using damson plums if you can get them. They make the best jam - rich, deep in colour and with a bit of lemon for a little tartness. Scrummy on toast, scones, brioche or a bakewell tart.

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