Easy Stewed Damson Plums
Stewed damson plums can be eaten as part of your breakfast alongside a warm cereal or French Toast, served on the side with roast pork or ham, or topped with whipped cream for dessert!
Ingredients:
- 3/4 cup granulated sugar
- 1/2 cup water
- 1 cinnamon stick
- 2 pounds damson plums, washed and pitted
Directions:
-
Combine sugar, water, and cinnamon stick in a large pot over high heat. Boil for 3 minutes or until mixture is syrupy.
-
Add plums to the syrup and bring back to a boil. Reduce heat, cover, and simmer the plums for about 10 minutes, or until quite tender.
More about damsom plums:
~ Damson plums are harvested in the late summer and fall. They are high in sugar and, at the same time, somewhat bitter. They are an especially good plum variety for jams and preserves.
~ The fruit is small in size, a bit larger than a cherry, and the skin of the damson plum ranges from a dark blue to near-black. The flesh is somewhat dry and minimal compared to the seed. Most damson plums are “clingstone,” so if it is difficult to remove the pits, you can stew them whole with the pits left in.
~ The overly tart taste makes these plums ideal for cooking along with a significant amount of sugar versus eating raw out of hand. The flesh is too dry and sour to enjoy uncooked.
