Place damsons in a stainless steel pan and cover with the water. Boil gently until the fruit becomes soft and remove stones, ontinue to boil until the mixture is reduced by half then add the sugar.
Bring to the boil rapidly for about 10 minutes or until the jam sets when tested.
Pour into freshly sterilised jars and seal with a poppable lid. When cooled the lids should suck in, that's when you know the jars are selaed correctly.
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