Okay – everyone else calls it Damson Gin, but we’re calling it Shropshire Prune Gin because for the first year since planting it seven years ago, our Shropshire Prune has finally produced fruit! In fact, we had enough for a large jar of damson gin, so it was a lot less work than the usual foraging.
As per usual, we matched the sugar weight to the fruit weight. We don’t bother de-stoning the fruit – but we do slice each one to expose the flesh. The Shropshire Prune is actually a damson, which in turn is a plum, and the particular variety goes back to 1676 in written records. Damsons themselves go as far back as the Romans, who introduced them to our shores as a way of creating their version of ‘lunch on the go’ for their foot soldiers as they marched their way up and down our countryside.
Once you’ve added equal weights of the fruit and sugar, filling the jar, pour over enough gin to cover it all – the sugar will dissolve, leaving a sugary solution filling half of the jar, and the fruit filling the rest. Don’t really, don’t bother using expensive gin – the fruit and sugar will obliterate any subtle flavours it might have, and time will smooth out the harsh edges.
What we have noticed about the Shropshire Prune is that it seems a bit larger than our local hedgerow plums, which is always a good thing. There seems to be more flesh on it, and its flavour, although no sweeter, seems more ‘plummy’ than its larger cousins. To help the plum flavour along we’ve used muscavado sugar rather than plain white – so this is a posh shropshire prune gin with heritage. So posh we’ve given it a tongue-in-cheek french name “Jus de Salop” – Salop being the old name for Shropshire, which makes any French friends chuckle. If you don’t get it – look it up 😉