On Wed, 26 Aug 2009 18:38:58 +0100, Christina Websell wrote
(in article ):


"Sally Thompson" wrote in message
al.net...
On Mon, 24 Aug 2009 19:47:21 +0100, Christina Websell wrote
(in article ):

Sally Thompson wrote:
On Mon, 24 Aug 2009 17:45:20 +0100, Christina Websell wrote
(in article ):

Sally Thompson wrote:
On Sun, 23 Aug 2009 20:59:08 +0100, Christina Websell wrote
(in article ):

snip

I don't like jam though :-(
I'm going to try making damson gin. Like sloe gin but damsons, why
not? Or wash the demi-johns out for some wine perhaps.


I make damson gin! Do you want my recipe?

Yes please!


Damson Gin:

3 lb damsons
3 lb sugar
1 x 70cl bottle gin (use the cheapest possible)

Put into screw-top glass jars or demi-johns (no need to prick
damsons).

No need to prick them with a silver pin?? Are you sure? My grandmother
told me this was essential.

No need at all - I thought that was for sloes.

Stir or turn every day for at least six weeks until sugar
is dissolved. Bottle.

When do you strain the damsons out so that the stones don't make it
bitter?

Only when you bottle it. I can assure you it's not bitter! A friend said
she uses the damsons afterwards in an alcoholic crumble, but we found them
a
bit dry for that. Haven't yet found a good use for them.


It seems an awful lot of sugar to damsons.
Won't it be like syrup?


Not really, but on reflection the first time I made this I had been given 15
lb of damsons - try explaining that amount of gin in the supermarket g. I
think I was probably a bit more liberal with the gin on that occasion because
I had bought it in litre bottles, and the result was better than when I stuck
strictly to the recipe above. I haven't any left of last year's to sample,
but you could try a little less sugar and see what you think of the result.


--
Sally in Shropshire, UK
Posted through uk.rec.gardening