|Damsons||4 Pound (2 Kilogram)|
|Sugar||2 Pound (1 Kilogram)|
|Whole allspice||2 Teaspoon|
|Fresh ginger piece||1|
|White vinegar||1 Pint (600 Milliliter)|
Wash the damsons, prick all over with a needle and place in a non-metallic bowl.
Heat the sugar and spices with the vinegar until the sugar dissolves, then pour over the damsons.
Cover, and leave to stand for 2-3 days.
Strain off the vinegar into a pan, bring to the boil, then pour back over the damsons.
Leave for another 2-3 days.
Repeat this process once more.
Strain off the vinegar into a pan and simmer until it has reduced to a thick syrup.
Pack the drained fruit into jars, pour the hot syrup over and cover.
These are best stored for 3-4 weeks before use.