Damsons are forever.....

Rightio so lets get started.... before the on call phone rang on Tuesday evening I dashed out, colander in hand, to pick some Damson's from the tree in the copse.  After some branch/hair attacks, I'd had my fill, so back inside to be washed and dried.
Ended up with nearly 4lb of fruit, some of which went on to the windowsill as it was still a bit too green.
Next googled some brandy recipes up and played with some weights, so now what I have is: - in one 500ml Le Parfit jar

• 9oz of Damsons, washed, dried and pricked with a fork
• 3oz Caster Sugar
• 250ml Cheap Spanish Brandy!

And that's times three....
So we'll see what happens with that (after daily shaking for a week to dissolve the sugar).
Supposedly needs to be left for 3 months. Will see how that lasts.....