There is so much more to that perfect black and dusty blue plum. Whilst they are rarely given in small quantities and they sit in a carrier bag in the kitchen for a day or two, they are umm-ed and ahh-ed over before being consigned to the jam pan.
125ml double cream
80gr damson purée plus extra for serving
10gr granulated sugar
7gr powdered gelatine. I use Dr Oetker gelatine that you can get in most supermarkets.
2, Bring it to a gentle simmer and remove from the heat. Whisking briskly, sprinkle in the gelatine powder in two or three batches. Carry on whisking until the gelatine has dissolved completely. If the gelatine clumps, set it over a very low heat and whisk hard. Do not bring to the boil though as this will ruin the setting effects of the gelatine.
3, Pour into two short tumblers, cover with cling film and cool in the fridge until set which will take a couple of hours.