Damsons are the quintessential autumn fruit. They can be used in drinks that are warming or spiced but today we’ll focus on what we think they are best at – and that’s a damson gin recipe.
It’s worth noting the difference between damsons and plums because they are very similar. On a superficial level damsons are oval shaped compared to the rounder shape of plums.
Damsons contain less water than plums, making them the far more popular for use in cooking, as a great deal less work is involved in de-stoning them.
They also have a more sour taste compared to the sweetness of plums which is why a damson gin recipe is preferred to plum recipe.
You will need a 2l Kilner jar or two 1l jars in which to infuse the damson gin.
How to make Damson Gin
- 70cl gin ( a mid-priced London Dry is fine)
- 400g damsons
- 200g caster sugar
- Prick the damsons with a fork and add to a 2l Kilner jar (or divide between two 1l jars).
- Add sugar and shake well every day until the sugar turns pink.
- Add the gin, shake and store in a cool, dark place.
- Shake every day until the sugar has dissolved, then leave for 3 months, shaking once a week.
- After 3 months strain and bottle, ready to serve.
You can use the leftover fruit in the bottle to make boozy fruit cakes or – if you start making the gin in September/October time – an alcohol-fuelled Christmas pudding.
Images from Shutterstock.