I am making jams from Cookery Course 3.
I am wondering if the weight of fruit given in the recipes is before or after stoning?
Perhaps you could advise me how much sugar I should add to 1kg of damsons which have been frozen and defrosted - i.e. just the flesh and skins, with stones already removed. I'd like to ask the same question for sweet yellow plums and also for greengages.
Thank you for all the amazing things Delia does for cooking.