Flavorful Damson plums are both high in sugar and somewhat bitter. The skin ranges from a dark blue to near-black.It's an especially good plum variety for jams and preserves.
Since most Damson plums are "clingstone," it might be difficult to separate the stone from the fruit. If the pits are very stubborn, you may stew them whole with the pits left in.
- 3/4 cup granulated sugar (a little more if plums are tart)
- 1/2 cup water
- 1 cinnamon stick
- 2 pounds damson plums, pitted
- Combine sugar, water, and cinnamon stick. Boil for 3 minutes, or until the mixture is syrupy.
- Add the plums to the syrup and bring to a boil. Reduce heat, cover, and simmer the plums for about 10 minutes, or until quite tender.
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