One of the first fruit trees planted in our garden was a Merryweather Damson — a variety once widely grown and loved across Ireland and the UK. Some consider it closer to a plum due to its generous size, but for us, it is unmistakably a damson: blue-black skin with a powdery bloom, greenish-yellow flesh, juicy and firm, with that hallmark astringent bite.
Despite a poor fruit harvest for many trees in 2024, our damson gave us its best crop yet in both yield and flavour. We’ve preserved it every way we could — in jams, cordials, syrups, honey macerations, and even an umeboshi-style pickle — but damsons will always be most famously linked with gin. Mention them to anyone in the drinks trade, and damson gin is the first thing to spark excitement.
That spirit inspired this jam. We pair our damsons with organic apple gin from Highbank Orchards in Kilkenny — a beautifully crafted spirit distilled entirely from apples. The gin is stirred in just before jarring, so while the alcohol cooks off, its aromatic notes of apple, juniper, lavender, and blackcurrant buds remain, weaving through the damsons’ sweet-sour depth.
The result is a richly flavoured jam with a subtle botanical finish — a true taste of orchard and hedgerow, lifted by the essence of gin. Spread thickly on toast, warm scones, or buttermilk pancakes. Pair with clotted cream, aged cheeses, or use as a glaze for pork, venison, or game. Also delicious spooned into yoghurt or folded through whipped cream for desserts.
Presented in a glass bulb jar, on its own or wrapped in illustrated paper that tells the Wexford and Irish food story, and elegantly packaged in our signature black box.
One of the first fruit trees planted in our garden was a Merryweather Damson — a variety once widely grown and loved across Ireland and the UK. Some consider it closer to a plum due to its generous size, but for us, it is unmistakably a damson: blue-black skin with a powdery bloom, greenish-yellow flesh, juicy and firm, with that hallmark astringent bite.
Despite a poor fruit harvest for many trees in 2024, our damson gave us its best crop yet in both yield and flavour. We’ve preserved it every way we could — in jams, cordials, syrups, honey macerations, and even an umeboshi-style pickle — but damsons will always be most famously linked with gin. Mention them to anyone in the drinks trade, and damson gin is the first thing to spark excitement.
That spirit inspired this jam. We pair our damsons with organic apple gin from Highbank Orchards in Kilkenny — a beautifully crafted spirit distilled entirely from apples. The gin is stirred in just before jarring, so while the alcohol cooks off, its aromatic notes of apple, juniper, lavender, and blackcurrant buds remain, weaving through the damsons’ sweet-sour depth.
The result is a richly flavoured jam with a subtle botanical finish — a true taste of orchard and hedgerow, lifted by the essence of gin. Spread thickly on toast, warm scones, or buttermilk pancakes. Pair with clotted cream, aged cheeses, or use as a glaze for pork, venison, or game. Also delicious spooned into yoghurt or folded through whipped cream for desserts.
Presented in a glass bulb jar, on its own or wrapped in illustrated paper that tells the Wexford and Irish food story, and elegantly packaged in our signature black box.
Image 1 of 3
Image 2 of 3
Image 3 of 3
