Pickled Damsons


  • 4 litres/7 pt damsons
  • 1.8 kg/4 lb preserving sugar
  • 450 ml/¾ pt red wine vinegar
  • 1 10 cm/4 in stick cinnamon
  • 6 cloves


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 sterilized glass jars, strain the syrup over the fruit while it is still hot. Cover while still hot. Keeping time? Until next crop. Good served with Lady Llanover’s salt duck.