Damsons and Sloes – time to get foraging and making Damson gin in time for Christmas
I am standing in the checkout queue at the supermarket with four cheap bottles of gin, something I do every autumn. I have already had several disapproving looks. So, I am relieved when the friendly cashier asks, “Are you making Damson or Sloe gin?” Well of course! I reply.
Autumn is with us, bringing its harvest of fruits and berries. I am a rather timid forager, but I do like making Sloe or Damson gin each year, which will be ready to be filtered and bottled by Christmas, making a timely gift for friends.
Damsons are said to have originated from Syria and named after the capital city, Damascus. Damsons are in the shops now, but not easily found. I suggest either Booths or a good traditional greengrocer, but the Sloes are not quite ready to be picked and are probably best left until they have had their first frost in Late October/November.
Sloes are the fruit of our native Blackthorn (Prunus spinosa), a common hedging plant, frequently forming dense thickets, much like its half-sister the Hawthorn (Crataegus monogyna). Both are members of the rose family. Once the leaves, and respective sloes or haws have disappeared, they can be difficult to tell apart. Confusion reigns supreme in spring when both produce similar attractive creamy-coloured flowers.
However, there are some key differences: Blackthorn blossoms in March/early April before its leaves start to appear. By contrast the Hawthorn flowers later in May, after or at the same time as the leaves emerge, hence its alternative name of Mayflower, as in “Ne’er cast a clout till May be out”
Another ID tip in winter or spring is looking at the thorns and colour of the bark. The Blackthorn has lateral buds along its thorns, which arise from dark, black-barked twigs, hence its name. The Hawthorn only has buds arising from the thorn’s base as it emerges from the main stem; the bark is also a much lighter brown.
Despite the thorns causing fellow cyclists and me the occasional puncture, both are very welcome plants in our countryside. They provide nectar and pollen for emerging spring bees, as well as nesting sites for many birds and a food source during the early winter months.
So, I encourage you to partake in the tradition of making Damson or Sloe gin this autumn; take a bag or container with you next time you are out walking. I am sure your friends and neighbours will approve come Christmas.
Ian’s recipe for Damson or Sloe Gin:
1. Take a large clean Kilner jar.
2. Fill a quarter full with caster sugar.
3. Wash Damsons or Sloes, removing any fruit stalks or unwanted debris etc.
4. Prick Damsons and Sloes all over with a fork and fill the Kilner jar to the three-quarter mark.
5. Finally fill to the top of the jar with cheap gin.
6. Close lid and gently shake.
7. Keep in darkness in cellar or under sink, occasionally agitating the jar.
8. A couple of weeks before Christmas the contents can be filtered and bottled, ready to give away as presents.
9. Although ready to drink, the longer it is left, the more it will mature.
Top tip: Don’t throw away the gin-soaked Damsons or Sloes, keep in a sealed container in the fridge to have with ice cream or on your morning porridge - delicious.
Damson/Sloe gin can be drunk before or after dinner. But I like it best with a good cheese board of English cheeses. The longer leave it to mature, the better it becomes. Enjoy!
PLEASE NOTE: As always when foraging, make sure to correctly identify the plants and please forage sustainably. For example, the National Trust offer some guidelines: https://www.nationaltrust.org.uk/who-we-are/about-us/our-policy-on-foraging-for-wild-food