The season is usually from August to September, and coincides with the Cobnut season. Contact us for more information.
We operate mail order or, more usually PYO. There are in the region of 30 trees, which seem to crop healthily and fully every year. For more information on Damsons and recipes contact the Westmoreland Damson Association.
Picklenet.com supplied one of our favourites - below
This will go well with duck and poultry dishes. Use firm but ripe damsons for best results.
1.6 kg damsons
900 g sugar
600 ml vinegar
1 tbsp ground ginger
1 tbsp ground cloves
1 tsp ground allspice
1 tsp ground mace
1. Prick the damsons skins and put in a pan with the sugar, vinegar and spices. Cook until tender but not too soft. Drain well.
2. Spoon the damsons into warm sterilized jars and keep to one side. Boil the vinegar syrup for 15 minutes, and then strain into the jars. Leave overnight.
3. Pour off the syrup, re-boil and pour back over the fruit. Repeat this process for 4 days, then seal firmly and store for at least 1 month before using.