A couple of weeks ago I thought about that blog post. I seemed to remember that there were some comments about making jam in a slow cooker. So I did.
We only harvested a small amount of damsons this year; enough to make three and a half jars of jam. Quality, not quantity. I think it was a good batch - not too sweet (a ratio of half sugar to fruit), not too runny, not too firm.
I was so pleased that I'd remembered the slow cooker tip. I made the method up as I went along - pop the fruit in the slow cooker with a sploosh of water, and forget about it. At some point, when the fruit is looking jammy, add the sugar and forget about it again until it's bubbling away and looking even more jammy. Then jar it up. Job done.
It worked so well that once I'd finished I decided I ought to go back to the original blog post and comments just to check I'd done it correctly. To my surprise slow cookers do not feature in that blog post anywhere...I must have got confused with making jam in a breadmaker (which is mentioned a couple of times) or read it somewhere else.
Whatever. I'm sticking with my new method, and dealing with a small crop of autumn raspberries in the same way! (That's the Food Waste Friday* part - averting a mouldy raspberry situation).
I'd love to know if anyone else has made slow cooker jam - I doubt that I've come up with a new idea!
* Food Waste Friday was originally created by the Frugal Girl, and continues to be hosted by Simply Being Mum. Each week people track their food waste in order to commit to wasting less and using up more food. In the past I've been a food waste tracker, and at the end of Zero Waste Week 2017, it's time to get back on board!