Spiced Damsons

Rate this recipe

Preparation info

    • Difficulty

      Easy

Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

Ingredients

  • 4lb/2 kg large damsons
  • 1 pint/500 ml vinegar
  • 1½lb/750g sugar
  • 1 oz/25g mixed pickling spice

Method

Prick the damsons with a large needle. Put the vinegar, sugar and spice into a pan and stir over low heat until the sugar has dissolved. Add the damsons and cook until soft but not broken. Lift out the damsons with a perforated spoon and put into hot preserving jars. Boil the vinegar syrup for 5 minutes, take out the spices, and pour the liquid over the fruit. Cover tightly.

Part of

‌