Damsons in Damson Liqueur

A fantastic way to preserve some of the season's bounty for winter, and if you make the jars look pretty, this is also good to give as a Christmas gift.

Makes approx 3 pint or half-litre jars

• 2 1/2 lbs damsons (or small prune plums)
• 2 cups sugar
• 1 cup water
• 2" piece of cinnamon
• 5 whole cloves
• Approx 1 1/2 cups good quality vodka

Prick each damson 2-3 times with a darning needle.

Combine water and sugar in a high-sided skillet and bring to a boil, stirring until the sugar dissolves. Add half the damsons to the liquid in a single layer. Return to the boil and cook, gently moving the damsons around in the syrup with a wooden spoon, for 2 to 3 mins. Remove the damsons to a 9 x 13" glass baking dish.

Repeat with the rest of the damsons, add those to the baking dish. Make sure all the damsons are in a single layer.

Pour the hot syrup over the damsons, cover immediately with clingfilm. Leave the damsons overnight, turning once or twice in the syrup.

With a slotted spoon, transfer the damsons to sterilized jars, filling them to about 3/4 full.

Transfer the syrup to a saucepan, add the cinnamon stock and cloves and bring to a boil. Boil until slighly thickened - you should have about 1 1/2 cups of syrup.

Strain the hot syrup through a fine mesh, then pour it over the damsons, filling each jar about half full. Let cool, then pour in the vodka. The liquid should cover the damsons completely.

Seal the jars, label and store in a cool, dark place. Rest for at least 2 months before opening, gently tilting the jars occasionally to mix the vodka and syrup. The damsons will keep almost indefinitely.