damsons

Damsons are a group of cultivated plums, Prunus domestica subsp. insititia, grown for their small to medium fruit and their use in preserves. The fruit is typically blue-black with a whitish bloom and a tender flesh that can be yellow-green to amber when ripe. Raw damsons are usually tart and astringent, but fully ripe fruit develop sweetness and a perfume-like aroma, making them prized for cooking rather than fresh eating. The stone often adheres to the flesh, depending on cultivar.

Damson trees are hardy and relatively late to bloom and to harvest. They prefer sunny, well-drained sites and fertile soil. They are grown across Europe, with long-standing cultivation in the United Kingdom. While many damson varieties are self-fertile, cross-pollination with other plums can improve fruit set and yield.

Uses: Damsons are especially valued for preserves and baked goods. They are commonly used to make jam, jelly, and baking fruit tarts, as well as sauces and chutneys. In Britain and some other regions, they are used to produce damson gin and other liqueurs. High pectin content helps gelling in jams.

Notable cultivars include the Shropshire Damson, widely grown in the UK. Damsons have a long cultural presence in European fruit culture and are often associated with traditional preserves.