Damsons are small purple looking fruit much like a plum.  However they are very tart to eat fresh off the tree. They make incredible jam and jellies, fabulous in cakes and puddings but they also great pickled to go alongside cheese, meats and i like them for a cheeky snack.

Makes 750ml jar

Ingredients

250g damsons, rinsed

½ cinnamon stick

2 rosemary sprigs

500ml cider vinegar

220g granulated sugar

½ Tbsp sea salt

Method

Rinse the damsons, and place them whole in a sterilised jar. Add the cinnamon and rosemary sprigs.

Bring the vinegar, sugar and salt to the boil in a medium-sized pan until the sugar dissolves. Pour the hot pickling brine over the plums in the jar.

Let it cool to room temperature, then put the lid on and refrigerate. The pickles will be ready to eat in five days and keep for up to two months in the fridge.