Sweet Pickled Damsons

• 4lblarge damsons
• 1 pint vinegar
• 1½lb <

Prick the damsons with a large needle. Put the vinegar, sugar and spice in a pan and heat until the sugar has dissolved. Add the damsons, cook until soft but not broken, and then lift carefully into jars. Reduce the vinegar to a syrup by boiling, remove the spices and pour the syrup over the fruit. Cover tightly. These are good with poultry or cold meat, particularly goose.