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After weighting out your ingredients, prick each of the damsons several times with a skewer. Then place all of the damsons into a large jar, add the sugar and then the gin. Seal tightly and shake well to mix the contents.
Shake once or twice every day for the next week and then once a week for 2-3 months. When the infusion process is complete you are ready to strain the liqueur.
We have experimented and left the jar untouched for a further 3 months and the results were good. Don'e leave any longer than 12 months from when you first mix the ingredients or the liqueur could be spoilt.
When ready, strain well using a straining bag and bottle it up.
Once bottled the liqueur is ready to drink. However, it will get better with age and we recommend leaving it to mature for 12 months before drinking - if you can resist!
Ideally you should make several bottles, some for now and some to lay down.
After straining, you can serve the soaked damsons as delicacies - just beware of the stones.
Do you have a damson recipe you think we should know about? Please let us know!