Pickled Damsons

• 4 litres/7 pt damsons
• 1.8 kg/4

Wash and prick the damsons with a silver fork. Make a syrup from the sugar and vinegar. Put the damsons in the syrup and bring the syrup back to the boil. Remove the damsons quickly at this point, with a perforated spoon, and lay them on flat trays to quickly cool. Add the spices to the syrup and boil for a further 5–10 minutes or until the syrup thickens again. Put the fruit carefully into ste