Damsons

[SambaSambaSamba]

If you have damsons when are you picking them this year? I have plenty on the ground already but the ones in the tree don’t feel soft enough. Shall I pick them now?

Monty was talking about his apple trees last night. He has loads of 'windfalls' except they are not windfalls - they are a consequence of the tree jettisoning some fruit as a defence mechanism against heatwave/drought conditions. He still has a lot of fruit left on the tree, which he will pick when they are ready.

I've picked my damsons today. They are starting to fall so it seemed like the right time. Most are ripe, but I don't think it matters if some are a bit underripe - you just add a bit more water. I'm making jam tomorrow.

Mine haven’t fallen yet. I picked one yesterday and it seemed more sour than usual - would that be the weather?

We picked ours a couple of days ago. However, we're idiots. We've been doing this for 12 years, it was new to us before that, and this year we learned they were never ripe all those years before. So, so delicious! We've always used the fruit to make damson gin, damson ice cream and jam (she's the queen of all the jams) so it didn't matter at all that the fruit wasn't quite ready.

jam (she's the queen of all the jams)
Totally agree.
It's strange that damsons make such punchy jam but, also, disappointingly insipid wine.

Thank you all for your comments. How do I know if the damson is ripe? How soft they have to be? I’m planning to be away next weekend and worried I’ll miss the optimal harvest time. I also would like to make gin and jam although I’m a newbie. Any advice is appreciated 😊

There’s plenty of information about how to tell if Damsons & are ripe enough on the internet.

Im going pickinglater. The trees are massively heavy with fruit.

Last weekend the plums were still quite firm. I hope today, or this week, they’ll have a “blush” to them and are soft enough.

I make Spiced Damson Chutney Delia Smith.

www.deliaonline.com/recipes/international/british/spiced-damson-chutney

I make Spiced Damson Chutney Delia Smith.
Damson chutney, watered down, makes a good sauce for rich, fatty meats like duck or pork. It's a dupe for hoisin.

Picked ours at the weekend which is slightly early. Making damson, gin, rum and damson cheese. I absolutely love this time of year!

Has anybody got a tip on the best place to get a good price on gin/vodka?