Pickled damsons - perfect with a mature Red Leicester cheese

1kg Damsons
1 small cinnamon sticks
2 Cloves
1 tsp allspice berries
small piece Ginger
pared rind of half a Lemons
150ml Balsamic vinegar
450g brown sugar

Wash the damsons and remove the stalks.
Tie the spices in muslin and put in a non-reactive saucepan with the vinegar and sugar.
Stir over medium heat until the sugar has dissolved.
Add the fruit and simmer until tender but taking care not to split the fruit skin
Remove the spice bag and drain the fruit, reserving the liquid.
Pack the fruit into clean warm jars.
Pour the liquid back into the pan and bring to the boil.
Boil until reduced and slightly thickened.
Pour it over the damsons. Seal the jars tightly.

Leave for 6 weeks to mature before using.

Works well with plums too