Damson Ketchup

From Jams, Preserves and Chutneys.

Damsons 1.35 kg
water 300ml

Halve, de-stone and wash the damsons, put into a pan with the water and simmer until a puree. Rub through a fine hair or nylon sieve. To each 600ml of damson juice add 100g of sugar and 300ml of spiced vinegar.

Pour into the preserving pan. Simmer steadily until a faily thick consistency then pour into hot bottling jars or bottles and seal down. Loosen the screw bands or clips on bottling jars or the caps on bottles to allow for the expansion of the glass. Place in a deep pan of boiling water and boil for 10 mins. Remove from the pan. Tighten screw bands, clips or caps.