Stone the Damson Plums and if big enough cut into slices. Chop the apples, onions, raisins and apricots. Place all ingredients in a large heavy saucepan and bring slowly to a gentle boil Turn down the heat immediately and simmer very gently for at least 4 hours until the mixture has broken down and thickened. Stir from time to time and more towards the end.
When ready pour into sterilised jars and cover. Wait at least two months before eating, the longer the better.
Heat oven to 140C/120C fan/gas 1. Bring the wine, port and Damson Liqueur to the boil in a pan, with the cinnamon and star anise. Reduce by half, then add the honey, orange zest and juice.
Arrange Damson Plum halves in an ovenproof dish and gently pour over the liquid. Cover with wet baking parchment and poach in the oven for 15-20 minutes until soft but not exploding. Allow to cool in the liquid.
Serve for breakfast with muesli, rice pudding or simply enjoy on their own.