• 500g washed damsons
• 180g white sugar
• 1 75cl bottle gin
• 1 litre Le Parfait jar, sterilised

Prick each damson a few times with a fork and place in the jar with the sugar. Fill the jar with gin, up to one inch from the top, making sure all the damsons are covered. Shake regularly for the first couple of days to make sure the sugar dissolves. Leave in a cool dark place for at least three months or no longer than one year. Strain the liquid through a muslin cloth and bottle.