De­li­cious damsons

Country Homes & Interiors - - FOOD NOTES -

Clus­ters of dusky dam­son plums in hedgerows are the equiv­a­lent of for­ag­ing gold. They make won­der­ful jam or chut­ney to ac­com­pany cheese, are de­li­cious in crum­bles, clafoutis and cob­blers, and per­fect with game, par­tic­u­larly duck. Turn damsons into a purée to serve with pud­dings. Weigh damsons (stones in), put in a pre­serv­ing pan and add a third of their weight in caster sugar. Add enough wa­ter to just cover. Sim­mer un­til the sugar dis­solves and the fruit goes pulpy. Scoop off any stones and push through a sieve. Taste, sweeten then pot in ster­ilised jars.

Tart and juicy… au­tumn trea­sures...

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