Damsons, sometimes known as damson plums or damascene, are small, dark purple fruit that are usually ripe from late August to early October and are at their best during September.
Damsons are very tart so tend not to be eaten raw, but they can be turned into delicious jams, sauces, and even used to flavour gin.
- 500g (generous 1lb) damsons
- 600ml (1 pint) gin
- 250g (9oz) caster sugar
Prick the damsons with a skewer and put them in a preserving jar with 600ml (1 pint) of gin and 250g (9oz) caster sugar.
Shake every day for a week, then once a week for ten weeks.
Strain mixture through a sieve and bottle.
Now wait for six months. Patience!
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