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Pickled damsons

Angela Gray from Flavours Of Britain
Angela Gray's pickled damsons are an excellent store cupboard standby to serve with grilled or cold meats.

Pickled damsons

Method

1. Wash the damsons and remove the stalks.

2. Tie the spices, ginger and lemon peel in small piece of muslin.

3. Put the spices in a non-reactive saucepan with the vinegar and sugar. Stir over medium heat until the sugar has dissolved.

4. Add the fruit and simmer until tender but not disintegrating - about 15 minutes.

5. Remove the spice bag and drain the fruit, reserving the liquid.

6. Pack the fruit into clean warm jars.

7. Pour the liquid back into the pan and bring to the boil. Boil until reduced and slightly thickened. Pour it over the damsons. Seal the jars tightly.

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Serves: Makes about 500g

Prep: 20 min
Cook: 30 min

Ingredients
1kg Damsons
1 small cinnamon stick
2 Cloves
1 tsp allspice berries
small knob fresh ginger root
pared rind of half a lemon
150ml Balsamic vinegar
450g soft brown sugar