Beautiful dusky damsons have a very short season, so if you spy them out and about snatch up a couple of pounds if you can. Either use them straight away for making Damson Gin, Jelly or just stewed with a bit of sugar to make a deliciously simple dessert. Or you can freeze them for use later in the year. Anyway, here’s inspiration for you in the form of a lovely Damson Jam or Damson Jelly. Also in abundance this time of year are blackberries, sloes and elderberries. The hedgerows seem to be dripping in fruit, its hard to know what to make next! You can find a delicious Bramble Jelly recipe here or you can make good use of those sharp little sloes and make some Sloe gin in time for Christmas, so get picking folks!
- 1lb Damsons
- 1/2lb Sugar
- 1 litre Gin (doesn’t have to be top quality)
Prick the Damsons all over with a pin or fork. Place in the bottom of a sterilised kilner jar (or two) with the sugar and gin. Turn the jar everyday until the sugar has completely dissolved. Then store away in a cupboard for at least three months, you can leave it up to a year for best results but you may not want to be waiting that long!
- 6lb Damsons
- 3 Pints of Water
Simmer the damsons in water for 1 hour until soft. Strain through a jelly bag (or a fine sieve) and measure the juice. Allow 1lb (454g) sugar to each pint of juice. Heat the juice gently, stirring in the sugar until dissolved. Boil hard to setting point and pour into hot jars.