Get enough Damson plums to fill a large glass jar. Wash and pat dry, discarding any that show signs of rot or bruising.
Pack the plums into your glass jar and when full, get a bag of sugar and pour as much as you can into the jar. Tap the jar on the bench to distribute the sugar through the gaps between the plums, right to the bottom of the jar.
Pour a cheap bottle of gin over the top and screw the lid on.
Shake daily until the sugar is dissolved, then pop the jar into a dark cupboard for at least two months.
The plums will slowly shrink and float. You will have a jar of delectable dark red liqueur and boozy preserved plums to serve warm as a winter dessert.
Lynda says this Damson gin tastes “more almond than plum – but there’s no denying it’s delicious”.
Damson Delicious Cordial
Simmer 1kg rip Damson plums in enough water to cover. Cook until soft and pulpy. Strain through muslin to extract juices. Discard skins and stones. Mix plum juice with the juice of 1/2 lemon and add sugar to sweeten. Dilute with equal quantities of soda water and cranberry juice.
Thanks to Lynda Hallinan (www.lyndahallinan.com) for these recipes.