The combination of a wet spring and a sizzling summer seems to have encouraged a particularly large crop of berries of all types this year. Blackberries, elderberries, damsons, sloes, rosehips and haws drip from the hedgerows providing a beautiful show and plenty of food for the birds. As the indian summer continues – the thought of winter seems a long way off – and mercifully no need to turn the central heating on yet, and long may it last. However, should we worry that a long cold winter is ahead of us? Well, apparently, whilst folklore and old wives tales might have us believe it, there doesn’t seem to be much scientist evidence to link an abundance of berries with weather conditions. There does, however, appear to be more evidence that berries are good for our health – although may be not when made into sloe gin, damson jam or blackberry and apple crumble! However, damson puree is really good on porridge… recipe below.
Damson puree recipe
- 600g damsons
- 200g caster sugar
- Water to cover
Put the damson and sugar in a pan and cover with water. Bring to a gentle simmer and cook for 30-40 mins (keep an eye on it to check that it doesn’t burn – more water can be added if necessary). Cool and then remove stones – they should have separated but lots of recipes claim the stones should pop to the top – they don’t all obey and it’s all a bit messy – pick out what you have the patience to do and them resort to a sieve (still a bit laborious – but worth it). Check the sweetness and add more sugar if necessary.
Either store in the fridge or if you are making greater quantities – bottle in jars, or freeze.
Great on pancakes, poured over ice-cream, or used in cakes.