Damsons with a sharper edge

The damsons are ripening nicely in our garden, so I was interested to see your various recipes on damsons in the September 2018 issue of Land Scape. I prefer more savoury, pickled damsons, which go well with meat dishes, particularly with the steak pies we have on a Monday. I use my late mother’s ancient recipe. We wash the damsons and prick them with a fork to the stone four or five times. We then bring vinegar, sugar, cloves and cinnamon to the boil and pour the mixture over the damsons. The next day, we drain off the liquid, bring it to the boil and pour back over the fruit. We then boil the whole lot and put it in jars. It tastes delicious. John Ryley, Cheshire