Pickled Damsons Recipe
Ingredients
| 2 kg/4 lb damsons | ||
| 1 kg/2 lb sugar | ||
| Cinnamon stick | 1 | |
| Whole Cloves | 3 | |
| Allspice | 2 Teaspoon | |
| Piece of fresh ginger | ||
| 600 ml/1 pint white vinegar | ||
Directions
Wash the damsons, prick all over with a needle and place in a non-metallic bowl.
Heat the sugar and spices with the vinegar until the sugar dissolves, then pour over the damsons.
Cover, and leave to stand for 2-3 days.
Strain off the vinegar into a pan, bring to the boil, then pour back over the damsons.
Leave for another 2-3 days.
Repeat this process once more.
Strain off the vinegar into a pan and simmer until it has reduced to a thick syrup.
Pack the drained fruit into jars, pour the hot syrup over and cover.
These are best stored for 3-4 weeks before use.
Heat the sugar and spices with the vinegar until the sugar dissolves, then pour over the damsons.
Cover, and leave to stand for 2-3 days.
Strain off the vinegar into a pan, bring to the boil, then pour back over the damsons.
Leave for another 2-3 days.
Repeat this process once more.
Strain off the vinegar into a pan and simmer until it has reduced to a thick syrup.
Pack the drained fruit into jars, pour the hot syrup over and cover.
These are best stored for 3-4 weeks before use.
Chef
