Sweet Pickled Damsons Food

BEST EVER SWEET PICKLES

Steps:

• In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

SWEET PICKLED DAMSONS

Steps:

• Put the vinegar, cinnamon, allspice berries, and orange juice and zest into a pan and bring to a boil. Boil for 4 to 5 minutes, then strain and allow to cool.
• Prick each plum with a needle or skewer (this will prevent them from splitting). Add the fruit to the cool spiced vinegar in a clean pan. Bring slowly to a simmer, then simmer very, very gently for 10 to 15 minutes, until the plums are just tender. Using a slotted spoon, lift out the plums and pack them into warm, sterilized jars (see p. 21).
• Return the spiced vinegar to the heat, add the sugar, and stir until dissolved. Boil for several minutes to reduce and thicken. Pour this hot spiced syrup over the plums and seal immediately with vinegar-proof lids (see p. 22). Store in a cool, dark place. These pickled damsons are best kept for 6 to 8 weeks before eating. Use within 1 year.
• You can use the same method to pickle firm cherries or green gooseberries. Rhubarb, cut into 2-inch chunks, can also be dealt with in this way - but add the sugar with the rhubarb, as it will help keep it whole.

DAMSON JELLY

Steps:

• Wash the fruit, then tip into a preserving pan with the lemon juice and 300ml/1⁄2 pint water. Bring slowly to the boil, and simmer for 30-40 minutes until the fruit is soft.
• Carefully pour the contents of the pan into a scalded jelly bag with a large bowl set underneath to catch the juice (see the Step-by-step photo). Leave for several hours.
• Measure the juice back into the pan, then add 500g of sugar to every 500ml of juice or 1lb sugar for every pint of juice. Stir over a low heat until the sugar has dissolved, then raise the heat and rapidly boil until setting point is reached. Test this by spooning a little on to a chilled saucer. Cool slightly then push with your finger - if it wrinkles it is ready. If not return to the heat, boil for 5 more minutes and test again.
• Pot into warm sterilised jars and cool before sealing. Can be eaten straight away, but keeps for up to a year.