Damson jam me arse! Only make damson jam (which is lovely, and the stones all float to the top) if you have an excessively large amount of damsons. Otherwise, it would be criminal to not use your damsons to make damson gin. Grab a very large kilner jar and put in it one pound of pricked damsons and six ounces of sugar to each 75cl bottle of gin. Swirl the jar around every day until the sugar has dissolved. Then leave it until the week before Christmas, give it a last swirl, then either filter it through a muslin bag or just let it settle and decant it a few times. More of an and/or really, but you do sort of want it clear. Much better then slow gin. You'll live forever.