Damson Jam (Irish)

Seamus Heaney, the distinguished Irish poet, born and brought up in County Derry, memorably evokes "the wine-dark taste of home, the smell of damsons simmering in a pot, jam ladled thick and steaming down the sunlight." Damsons are a purple- blue, acidic plum, well suited to jam making, not unlike the fruit sold seasonally in supermarkets as "prune plums."

3 lbs damsons or prune plums
6 cups sugar (1.2 kg)

Put the damsons and 2 cups (475 mL) of water into a large pot. Bring to a boil over medium heat, and continue to gently boil, stirring occasionally to keep the fruit from sticking to the bottom of the pot, for 45-60 minutes or until the skins of fruit break.

Stir the sugar into the pot. Increase the heat to high and continue boiling for 15-20 minutes, or until the temperature reaches 220°F (100°C) on a candy thermometer, skimming the foam and plum pits as they rise to the surface. Reduce the heat and test to see if jelly has set by spooning a bit of jam onto a chilled saucer. Allow the jam to cool slightly, then tilt the saucer to one side. If the jam remains in a blob, it's ready.

Divide jam evenly between 4-5 sterilized (1 pt/475 mL) jars; then seal with sterilized rings and lids. Transfer the filled jars to a canning rack, submerge in a pot of gently boiling water (make sure that jars are covered by at least 1" (2.5 cm) of water), and boil for 5 minutes. Carefully lift the jars from the water with jar tongs and place on a dish towel to cool, undisturbed, for 24 hours.

Makes enough to fill 4-5 (1 pt/475 mL) jars.