Sweet Pickled Damsons

This is from River Cottage Handbook No 2

Makes 4x450g jars.

600ml cider vinegar

5cm piece cinnamon stick

1 tsp allspice berries

Finely grated zest and juice of 1 orange

1kg firm, ripe damsons

750g granulated sugar

Put the vinegar, cinammon, allspice berries, orange zest and juice into a pan and bring to the boil. Boil for 4-5 minutes then strain and allow to cool.

Prick each damson with a needle or skewer. Add the fruit to the cold spiced vinegar in a clean pan. Bring slowly to simmering point, then simmer very, very gently for 10-15 minutes until the damsons are just tender. Using a slotted spoon, lift out the damsons and pack them into warm, sterilised jars.

Return the spiced vinegar to the heat, add the sugar and stir until dissolved. Boil for several minutes to reduce and thicken. Pour this hot spiced vinegar over the damsons and seal immediately with vinegar-proof lids. Store in a cool, dark place. These pickled damsons are best kept for 6-8 weeks before eating.