Seasonal Recipes

Damson Gin

Damsons are normally available in September.

Damson Gin

First choose your container - glass is best and it must have a lid.
The size is not important, but obviously the bigger the container, the more gin you will have!
You will need enough damsons to quarter fill the container. They should be pricked with a fork to release the juice, or, alternatively you can freeze them overnight. This will split the skins and save you some work!
Put the damsons in the container and add sugar until the container is half full. Next pour in gin - I use the cheapest supermarket gin - until the container is almost full.
The sugar will slowly dissolve - you might need to give it a stir now and then to assist the process. Leave until Christmas!
You can then strain off the damsons - they can be enjoyed with ice cream. Bottle the gin. You can enjoy it straight away - though it does continue to improve with keeping!

Red Currant Jelly

Red currant jelly is a traditional accompaniment to game meats and is also very good with lamb or mutton. A spoonful can also be added to sauces to give a slight sharpness.

Red currants have a high pectin content, which means that the jelly will set well.

Recipe - Makes about 2kg jelly

Red Currant Jelly

2kg red currants
750ml water
sugar

Wash the fruit and put in a jelly pan with the water. Bring to the boil and simmer until the fruit is soft, stirring and mashing to break down the berries. This will take about 30 minutes. Strain through a jelly bag into a container for at least 4 hours, but do not squeeze the bag or your jelly will be cloudy. Measure the strained juice and place in the jelly pan. Weigh out 450g sugar for each 600ml of juice. Put sugar in an ovenproof container and heat at 110c for 15 minutes. Heat the juice, add the warmed sugar and stir until dissolved. Boil rapidly for 10-15 minutes until setting point is reached. Skim off any scum which forms, pour into sterilised jars and seal.