4 lbs. Damsons
water
1/2 teaspoon almond extract
sugar
Remove stems and leaves and wash 4 lbs. damsons. Squeeze to express juice; add less than a cup of water if needed to prevent sticking. Cook until tender.
Process through a Power Strainer or sieve. Weigh the pulp and add 14 ounces of sugar for each pound of pulp. Cook, stirring frequently and skimming the scum that rises while boiling, until a spoon drawn through the mixture leaves a clean line behind it on the bottom of the pan. Add 1/2 teaspoon almond extract during second cooking.
Hot pack in canning jars or pour into molds or small terrine’s painted with flavorless oil or food-grade glycerin.
Yields three to four 8 ounces jars.