Damsons!

We picked about 4 gallons of damsons yesterday. I put together one jar each gin- and vodka-infused damsons with sugar. Both will take several months to work their magic and then damson liqueur for everyone! 

For each 1/2-gallon jar I used 2 lbs of damsons, each pricked several times with a fork, plus 12 ounces of granulated sugar and enough vodka or gin to cover the fruit -- about .65L each. Put a lid on the jars and covered them with brown paper to keep out the light. I'll shake them once every day or so till the sugar's dissolved. Then they'll sit on an out-of-the-way shelf in the kitchen for at least three months when we'll taste and decide if it's time to strain and bottle or wait another couple of months.

The other damsons are on their way to becoming damson cheese, spicy plum sauce, damson preserves and juice for syrup or drinking.  More recipes to come...