Damsons are a small purple-looking fruit, much like a plum. They make incredible jam and jellies, are fabulous in cakes and puddings and are also great pickled to go alongside cheese, meats and as a cheeky snack. Photo: Simon LambertMakes 750ml jarIngredients250g damsons, rinsed½ cinnamon stick2 rosemary sprigs500ml cider vinegar220g granulated sugar½ Tbsp sea saltMethodRinse the damsons, and place them whole in a sterilised jar. Place the vinegar, sugar and salt in a medium-sized pan and boil until the sugar dissolves. The pickles will be ready to eat in five days and keep for up to two months in the fridge.

Source: Otago Daily Times March 06, 2018 16:28 UTC