It's damson season - so prolific in this part of the country that the fruit has to be swept from the pavements

PICKLED DAMSONS - perfect with cold roast pork and Red Leicester cheese - are an old recipe from my great aunt with an optional 'modern twist'

4lbs damsons
3lbs Dem: sugar
1/2pt vinegar
1/4oz cinnamon
1/4oz cloves
small knob ginger, 1 dessertsp allspice berries, pared rind of a lemon optional

Tie the spices in a bit of muslin and boil in the vinegar 10 minutes then remove.
Fish the spices out allow the vinegar to cool somewhat and tip in the damsons until softened.

This is the tricky part as ideally the skins should not split, an odd one or two may but really they look much better whole

Pack the damsons into sterilized jars and add the sugar to the vinegar and boil to a thickish, syrupy consistency.
Pour the hot syrup over the damsons and seal with a vinegar proof lid.

Mature for at LEAST 6 months - they will keep a lot longer!

Oh! the 'modern twist'? - try using balsamic vinegar