Not strictly about gardening but trying to make the most of autumn bounty before the branches are bare again. Wild damsons have been made into jam with pictures along the way.
After enlisting the family to help pick the fruit, it got left in the tub and ignored as usual. Luckily it remained in good condition and I eventually got round to cooking and removing the stones, lots of them!
Then the sugar was added and the mixture brought up to setting point. I know that lots of people are a bit sniffy about using a sugar thermometer but I do find that when it reaches the right temp, 220°f on mine, it does set. However I do drop dollops on a plate and push for the wrinkle test as well.
So when it’s ready put into sterilised jars, heated in a low oven, using a jam funnel and hey presto homemade jam. Must remember to label it.
