I harvested a huge batch of damsons and blackberries from the allotment where we have both growing wild on our plot so decided to make some jam. The damsons were washed and put into a pot with about a pint of water to boil. Any bugs float to the top so are quickly removed. The damsons quickly cook down to a pulp and then all you need to do is remove the pips, add the sugar, approx. 500g to the same amount of fruit and bring back to the boil until it reaches the setting point. The blackberries were processed in much the same way. I salted them first overnight in warm salt water to draw out any maggots. Then boiled them in about a pint of apple juice until soft. Drained them through a sieve to remove the pips. Added the sugar, I used jam sugar here with the pectin already added, and boiled until the setting point was reached. Both jams taste fantastic, the damson jam is a little on the tart side but nice and the blackberry is just the right sweetness without being too sickly. The best part is it was all made from free fruit.