Pickled Damsons

In response to the request in last months magazine, Nina Mummery has kindly sent us her recipe:

• 8 pints of Damsons
• 4lb granulated or preserving sugar
• 3/4 pint white malt or wine vinegar
• 1 stick cinnamon
• 6 cloves

Wash damsons and prick with a stainless steel fork. Layer in a pan with sugar and add the vinegar. Heat gently to dissolve the sugar, shaking the pan occasionally to bring liquid up over fruit. Simmer for 5 mins then remove damsons with a perforated spoon to drain, and spread out on plates. Put cinnamon and cloves in the syrup and boil for 15 to 20 minutes until thick and syrupy. Pack damsons into clean jars, strain the liquid and pour it very hot over the damsons. Cover when cold. If you do not grow damsons you can pick-your-own at Osbournes Fruit Farm near Newent.

Happy preserving!