2 lb (1 kg) sugar
1 pint (600 ml) spiced vinegar to which 1/2 teaspoon coriander seeds has been added
1 teaspoon lemon juice
2 kg (4 1/2 lb) damsons
1 pint (600 ml) spiced vinegar to which 1/2 teaspoon coriander seeds has been added
1 teaspoon lemon juice
2 kg (4 1/2 lb) damsons
method
1. Dissolve the sugar in the vinegar, then add the lemon juice and damsons.
2. Simmer very gently until the damsons are tender, then remove the damsons from the pan with a slotted spoon and pack them into hot jars. Keep hot.
3. Boil the liquid until it is thick and syrupy.
4. Pour it over the damsons and cover with a vinegar-proof top.
5. Store for 3 months before using.
2. Simmer very gently until the damsons are tender, then remove the damsons from the pan with a slotted spoon and pack them into hot jars. Keep hot.
3. Boil the liquid until it is thick and syrupy.
4. Pour it over the damsons and cover with a vinegar-proof top.
5. Store for 3 months before using.
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