malkiserow Posted August 29, 2015 Report Share Posted August 29, 2015 I picked some damsons/bullace today and will make this...... Damson Gin with Orange Dusky-skinned damsons are the ultimate culinary plum as they imbue any dish with an intense sweet-sour plum taste. They have been grown in Britain since Roman times and have a relatively short season that spans the end of August and the start of September. They make wonderful jams, jellies, fruit cheeses and chutneys, particularly as their high pectin level ensures a good set. They can also be lightly cooked and layered in the base of a crème brûlée or stoned and combined with plums in a pudding such as a baked sponge or cobbler. Damson gin is delicious added to fruit puddings or served as a winter drink. You can change the quantities but stick to the same proportions of sugar to damsons and gin. For each 100g fruit, use 25g sugar and 200ml gin. You can use sloes instead of damsons. Preparation time:15 minutes, plus 3 months standing Total time:15 minutes, plus 3 months standing Makes: Makes about 1.2 litres Ingredients 500g damsons 125g caster sugar 1 orange 1 litre gin Method Sterilise one or two preserving jars (with a total capacity of at least 1.2 litres) by washing in soapy water, then rinsing and drying in a low oven. Alternatively, wash in the dishwasher and leave to steam dry. Wash and dry the damsons, ***** each one in several places with a darning needle or a sharp knife tip. Layer the damsons in the sterilised jars with the sugar. Wash and dry the orange, then using a potato peeler, pare 4 long strips of peel, free from white pith. Add to the damsons and cover with gin. Seal the bottles and leave in a cool, dark place for around three months, giving them an occasional shake. After three months, you can strain and rebottle the gin, but this is not essential - you can serve it straight from the jar. Drink within a year. Quote Link to comment Share on other sites More sharing options...
craftycarper Posted September 19, 2015 Report Share Posted September 19, 2015 A little tip on pricking sloes or anything with a needle which takes forever.....buy one of them fine cat or dog brushes from a market or £1 shop, they have loads of little sharp metal needles over them. Sterilise and I just pat or roll them over the fruits gently, makes it a lot easier....simples! Quote Link to comment Share on other sites More sharing options...
malkiserow Posted September 21, 2015 Author Report Share Posted September 21, 2015 A little tip on pricking sloes or anything with a needle which takes forever.....buy one of them fine cat or dog brushes from a market or £1 shop, they have loads of little sharp metal needles over them. Sterilise and I just pat or roll them over the fruits gently, makes it a lot easier....simples! sounds a great tip, I've gone for the freezing and thawing x3 method and see how it goes. Quote Link to comment Share on other sites More sharing options...
malkiserow Posted September 23, 2015 Author Report Share Posted September 23, 2015 Well, I made this about 10 days ago and temptation got the better of me....... wow, best infusion of flavour ever The orange zest is clearly there with the damson........ It might just overtake the slow gin for best ever Christmas is going to be good (if there is any left!!) Quote Link to comment Share on other sites More sharing options...
the crowman Posted September 23, 2015 Report Share Posted September 23, 2015 Can I have a taste Malc 😊😊😊 Quote Link to comment Share on other sites More sharing options...
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