Glasto standards are slipping

[lucyginger]

Mmmmmmmm gin......... I do like gin.

In other news, I'm off to Finland tomorrow to eat lots of sausage. Apparently they do lots of that there. I shall report back and let you know whether or not I think finnish sausage is up to the required standard to be consumed by Glastonbury punters

[Thearg]

We have six damson trees in the park opposite so I made damson vodka last week and gave it to my sister for her birthday,not to be opened until Christmas.

It was dead easy.Fill a Kilner jar with pricked ripe damsons to about a third full, add 300g of caster sugar and top up with a ltr of vodka.

There's still loads left on the trees so I'm thinking of making some wine as well.

Edited September 13, 2013 by Thearg

[muffled oars]

This has plagued man for decades, truth is - noone knows.

[Funkyfairy!]

A friend has a tree full of pears - any suggestions (alcoholic please) of what to do with them - seems a shame to let them go to waste

[jeffie]

A friend has a tree full of pears - any suggestions (alcoholic please) of what to do with them - seems a shame to let them go to waste

[Thearg]

A friend has a tree full of pears - any suggestions (alcoholic please) of what to do with them - seems a shame to let them go to waste

[Thearg]

Just found another 1.5 ltr Kilner jar in a charity shop today,so back over the park again when it stops pissing down.

[Yoghurt on a Stick]

We have six damson trees in the park opposite so I made damson vodka last week and gave it to my sister for her birthday,not to be opened until Christmas.

It was dead easy.Fill a Kilner jar with pricked ripe damsons to about a third full, add 300g of caster sugar and top up with a ltr of vodka.

There's still loads left on the trees so I'm thinking of making some wine as well.

[Thearg]

My stupidty on all things flaura cannot be surpassed. I've just had to look up what damsons actually are, only to discover that they are the fruit that grows on the tree at the back of my garden. I've never done anything with this fruit before (apart from eating about two or three of them) and just left it for the birds etc to eat or let it fall to the ground to rot. Now, I remember that they were fairly tasteless when I tried them. Would this make a difference to damson vodka or gin, or are they a failry tastless fruit anyway in their raw state?

[Yoghurt on a Stick]

I'm not so sure having never tasted it myself yet but it does seem to be a popular hedgerow recipe.

Maybe fruit with a subtle flavour ( I agree they don't taste of much) works better with alcohol rather than a fermented pineapple or the like which might be too sickly sweet.

I did make a quick version last year ( 2 weeks) and it was ok but I've decided to do it this way this year and I'm hoping for good results.

I will have to padlock the jar mind and give a friend the key otherwise it wouldn't last a fortnight.

The recipe does say to bottle after three months and leave for two years but there's fat chance of that happening with my family around.

[Thearg]

Thanks for the further info. After finishing this post I'm going to go down to the bottom of my garden and see if the birds, squirrels etc have left me any damsons. Here's hoping they have, as I'd also like to make something special to have at Christmas. May have to look at the gin recipes though as that's more up my street than vodka is.

[rischbrit]

I'm in danger of my drool hitting my keyboard and making an electrical connection. That sounds fantastic. I need to get up of my arse and make such creations myself. Thank you for the nod in the right direction.

Edited September 13, 2013 by rischbrit

[rischbrit]

Oh and leave there for about three months. All being well be ready for Christmas!!

[Yoghurt on a Stick]

It's the basic 3 2 1 method.....3 lb damsons, 2 bags of sugar, 1 litre gin..... Put in Kilner jar...... Shake once every couple of weeks to mix and leave in warm dry place but make sure you prick the damsons first with cocktail stick to let juices out

[frostypaw]

Not quite true. The EU has published a 7,582,883 page (plus appendices) paper defining jams, chutneys, marmalade and preserves. Or something.

Edited September 13, 2013 by frostypaw

[Thearg]

I've just been down the garden and realised that what i thought were damsons are actually Victoria plums (my girlfriend has just informed me). This is a body blow, as I so wanted to make a gin creation. Normally I give up at this stage of things and admit defeat straight away. However, your recipe above has given me renewed vigour. I will have damsons! I will make damson gin for Christmas. Leave it with me. Thanks for the recipe and shaking advice.

[neilloggie]

I've just been down the garden and realised that what i thought were damsons are actually Victoria plums (my girlfriend has just informed me). This is a body blow, as I so wanted to make a gin creation. Normally I give up at this stage of things and admit defeat straight away. However, your recipe above has given me renewed vigour. I will have damsons! I will make damson gin for Christmas. Leave it with me. Thanks for the recipe and shaking advice.

[Yoghurt on a Stick]

Thanks for those suggestions. Both are currently looking unlikely though. My girlfriend is eating the ones I collected like a woman possessed. I'm not sure there's any left on the tree. I think the birds etc had had their fill of plumbs before I got there.

I'm still going to get damsons though, even if I have to buy them, although that will take away a whole level of satisfaction when drinking the finished product. Still, anything to get off your head at Christmas is nice enough.

[pie_and_a_pint]

Am bumping this (spectacularly good) thread with some sad news about jam and marmalade. Apparently the EU want to take all the sugar out. Oh, the woe! Won't somebody think of the children! Etc. etc.

http://www.bbc.co.uk/news/uk-politics-24738171

[Yoghurt on a Stick]

Glad you bumped this one pie_and_a_pint, as it was only last night that I made two bottles of sloe gin (the damson idea had to go). I've never done anything like this before so it was quite a nice thing to do. It'll be even better when I drink the end product at Christmas while warming my chestnuts over an open fire. Stop it. Stop it at once you lot. I know what you are thinking.

[pie_and_a_pint]

God, I LOVE sloe gin.

Sadly I've got a totally booze-free Xmas coming up so the blackcurrant vodka I made in the summer intending to be opened at Xmas will have to wait

[bsolxiv]

God, I LOVE sloe gin.

Sadly I've got a totally booze-free Xmas coming up so the blackcurrant vodka I made in the summer intending to be opened at Xmas will have to wait

[pie_and_a_pint]

So glad you bumped this, totally forgot about the kilner of raspberry vodka I've got in the cupboard. Was going to try blackcurrant, as it's a favourite of mine, but heard it goes a bit "woody". Let us know what it's like when you're boozing again.

[rischbrit]

My damson gin coming on nicely. Sat on kitchen counter doing well...... Must resist temptation to drink it!!!