I had watched Mam make jam from the frequent gluts of blackcurrants and raspberries our garden produced, but I have never had a go myself. It was pretty straightforward really, just 3 ingredients: 1.5 kg of Damsons, 1.5 kg sugar, (just the ordinary kind) and 500 ml of water. Boil up the damsons and water for 30 mins, then add the sugar boil furiously. Check every 10 mins for setting point. I did remember my Mother's method of popping a saucer in the freezer then take it out place a blob of jam on it, if it wrinkles when you give it a push with your finger, you know the jam has reached setting point.
The jam passed the taste test, yummy straight off the spoon and equally yumtious on hot buttered toast.