It's strange because I live in North Lincolnshire where the wind cuts across from the sea. Our own plum tree got attacked by aphids this year so we had no fruit from it so having these plums is a bonus.
Having broken a tooth on a stone in someone's damson jam, I can say that the joy of harvesting from the hedgerows was severely diminished! Please do take care.
Well - it's good to learn something new every day! I had always been led to believe that damsons were not sweet when eaten raw, and had to be cooked/processed to be palatable! The only ones I've ever come across met this description - but I suppose I ought to have known that my near-namesake was sweet
Well our Damsons are probably Shropshire whatever and grow wild in the hedgerows. When fully ripe they are very palatable.
The only fruit this year on any of the Plum/Damson/Greengage trees in our garden are still green. The earliest ones to be ready are some wild 'Bullace' type ones down the lane and they are just light puple.
Shrinking Violet, how do you make Damson Gin? We have some damsons still in the freezer from last year - we got them from a Freecycler. We've made some jam from them (very successfully) and I'd love to make damson gin as well! Any recipe?
Wisehedgecrone - exact quantities are not strictly necessary, but the principle is 1lb damsons (or sloes), 6 oz sugar and enough gin to top up and cover the fruit. (cheap supermarket gin, own brand, is ideal).
Normally you would prick the skins, traditionally with a darning needle which is, tbh, arduous, but a fork with sharp tines is fine. If, however, the fruit has been frozen, the skins may have split and this process won't be necessary. But the puncturing of the skins allows the full flavour of the fruit to be extracted, and the colour of the skins to colour the gin.
Put the prepared fruit and the sugar in a wide-necked jar and top up with gin to cover the fruit. keep in a cool dark place, and gently shake the jar each day for a couple of weeks to ensure all the sugar is dissolved. Leave for three months (longer if you can manage it!) and strain into clean bottles. (I use wine vinegar bottles with the labels soaked off, of course - they're a good size and, if you're feeling generous, you can give them as Christmas presents).
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Even our plums are not ready until the beginning of September. I suppose it depends on where you are, in warmer climes they may well be ready sooner.
It's strange because I live in North Lincolnshire where the wind cuts across from the sea. Our own plum tree got attacked by aphids this year so we had no fruit from it so having these plums is a bonus.
Make the most of the bonus crop. Chutney, jam, pies etc would be lovely. (But the gin is better
hic!)
Having broken a tooth on a stone in someone's damson jam, I can say that the joy of harvesting from the hedgerows was severely diminished! Please do take care.
There are 'dessert' damsons, one such variety is called 'Blue Violet'
http://www.readsnursery.co.uk/damson-tree-blue-violet/
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Well - it's good to learn something new every day! I had always been led to believe that damsons were not sweet when eaten raw, and had to be cooked/processed to be palatable! The only ones I've ever come across met this description - but I suppose I ought to have known that my near-namesake was sweet
Well our Damsons are probably Shropshire whatever and grow wild in the hedgerows. When fully ripe they are very palatable.
The only fruit this year on any of the Plum/Damson/Greengage trees in our garden are still green. The earliest ones to be ready are some wild 'Bullace' type ones down the lane and they are just light puple.
We ate some of them today and they were very sweet, they are very small and purple and absolutely delicious
Shrinking Violet, how do you make Damson Gin? We have some damsons still in the freezer from last year - we got them from a Freecycler. We've made some jam from them (very successfully) and I'd love to make damson gin as well! Any recipe?
Wisehedgecrone - exact quantities are not strictly necessary, but the principle is 1lb damsons (or sloes), 6 oz sugar and enough gin to top up and cover the fruit. (cheap supermarket gin, own brand, is ideal).
Normally you would prick the skins, traditionally with a darning needle which is, tbh, arduous, but a fork with sharp tines is fine. If, however, the fruit has been frozen, the skins may have split and this process won't be necessary. But the puncturing of the skins allows the full flavour of the fruit to be extracted, and the colour of the skins to colour the gin.
Put the prepared fruit and the sugar in a wide-necked jar and top up with gin to cover the fruit. keep in a cool dark place, and gently shake the jar each day for a couple of weeks to ensure all the sugar is dissolved. Leave for three months (longer if you can manage it!) and strain into clean bottles. (I use wine vinegar bottles with the labels soaked off, of course - they're a good size and, if you're feeling generous, you can give them as Christmas presents).
Good luck!