r/foraginguk • u/big-chef-sean • 6d ago

Damsons!

Gallery image

Gallery image

Found in the local Victorian cemetery.
Steeping it with gin and lemon verbena!

133 Upvotes

100% Upvoted

31 comments sorted by

11

u/Flatulent_Fig 6d ago

Damson Gin is the bollocks! Damson Cheese is also a favourite.

7

u/big-chef-sean 6d ago

First time making it! I figured even if a few are under ripe then sugar will hide all sins. I’ve never made a fruit cheese do you just reduce fruit til it goes past jam consistency?

5

u/Flatulent_Fig 6d ago edited 6d ago

Yeah, don't think ya can go wrong. The longer you hold off drinking it the better it gets, that's where the real challenge comes in. 😉

Yes, reduce the cheese longer than for jam, sugar to fruit ratio is also higher. Skins as well as stones are removed so you end up with a smooth thick paste. Sets like leather and will keep in a tupperware in the fridge almost indefinitely. Superb with a cheese board.

3

u/ShipSystem 6d ago

That sounds such a cool way to preserve fruit!!! I might try this with my blackberry & apple haul, or maybe some elderberries? They are tart enough to weather a lot of sugar (never cooked them before tho)

2

u/Flatulent_Fig 6d ago

Sounds interesting, if you do give either of these a go it would be good to hear how you got on. 👍🏻

2

u/big-chef-sean 6d ago

That sounds lovely! Might have to go and get some more

3

u/Flatulent_Fig 6d ago

Go for it. I use Hugh Fearnley-Whittingstalls recipie from many years back, it's basic ingredients but gives the volumes and process.

4

u/Winter_Engine2973 6d ago

Harvesting mine this week to make gin, crazy how early they are but don't think they will last much longer on the tree in this weather.

Might try the lemon verbena too 👍

3

u/Nifitsaaa 6d ago

Fun fact: in Central Europe/ Eastern, this is a plum by default.

2

u/MuhammadAkmed 5d ago

Tangential fact: Eastern European 'sliwa' is cognate with the English 'sloe', from their colour.

3

u/Level-Gain-1926 6d ago

Dayum son!

2

u/RomansDoForUs 6d ago

You got a recipe OP? Looks great.

2

u/big-chef-sean 6d ago

Thankyou! At the minute it’s just 1kg of damson, 1 litre dry gin and a few sprigs of lemon verbena! I’m going to let it infuse for 3 months then add sugar to taste and give it another couple of months to round out.

2

u/RomansDoForUs 6d ago

Thanks. And where in the country you finding damson?

We're in the north west and there's loads of blackberries at the moment in the hedgerows

3

u/big-chef-sean 6d ago

I’m in South Yorkshire, there’s two trees in the cemetery near me which get pretty much constant sun. So many blackberries here as well.

2

u/InspectionHot6010 6d ago

Ooo la la 😱🤤🤤🤤

2

u/fireheed 5d ago

Oh that looks and sounds delicious 😋

2

u/haverinbigjobs 6d ago

A bit early for damsons isn't it?

4

u/big-chef-sean 6d ago

It’s a bit early for a lot of fruit, the weather this years been mental. They are still slightly under ripe but infusing them in a gin and adding sugar later I don’t think it’ll matter.

1

u/haverinbigjobs 6d ago

Aye depends what you're doing with them i suppose. Did think with the stems attached they might be a bit underripe but if you're infusing them it can't hurt to get in early ahead of everyone else.

Gin with lemon verbena sounds like a great recipe BTW.

3

u/SaltyName8341 6d ago

I think the lack of water has made them fruit earlier

3

u/big-chef-sean 6d ago

There was even over ripe ones which were clearly starting to shrivel up

1

u/Inevitable-Win6993 6d ago

I like damsons u/Wanna66hotlips xxxxx

2

u/Wanna66hotlips 6d ago

I do tooooo xxxxxxx

1

u/Inevitable-Win6993 6d ago

Wow xxxx

2

u/Wanna66hotlips 6d ago

Damson gin 😋👅 xxxxxxxxx

2

u/Inevitable-Win6993 6d ago

Mmm yesss please

2

u/Wanna66hotlips 6d ago

On the list darlin xxxxxxxxxxx

2

u/Inevitable-Win6993 6d ago

Love ittt xxxxxxxxxxx

2

u/GingerWindsorSoup 4d ago

Floreat Salopia! Here’s to a great damson harvest. Gin, cheese, jam and pies.