Damsons are a small purple-looking fruit, much like a plum. However, they are very tart to eat fresh off the tree.
They make incredible jam and jellies, are fabulous in cakes and puddings and are also great pickled to go alongside cheese, meats and as a cheeky snack.
Photo: Simon LambertFragrant pickled damsons
Makes 750ml jar
Ingredients 250g damsons, rinsed ½ cinnamon stick 2 rosemary sprigs 500ml cider vinegar 220g granulated sugar ½ Tbsp sea salt
Method Rinse the damsons, and place them whole in a sterilised jar. Add the cinnamon and rosemary sprigs.
Place the vinegar, sugar and salt in a medium-sized pan and boil until the sugar dissolves. Pour the hot pickling brine over the plums in the jar.
Let it cool to room temperature, then put the lid on and refrigerate. The pickles will be ready to eat in five days and keep for up to two months in the fridge.
