Damsons are a subspecies of the Plum family and have a really high fruit rate, which is great for bakers, preservers or foragers in the garden. As Damsons have a high pectin rate, they set jam with just sugar alone, with no need for manufactured pectin additives.

Damsons are a nutritious and versatile fruit with several benefits for growers. Rich in vitamins A, C, and K and dietary fibre, they support immune health, digestion, and bone strength. Their high antioxidant content helps combat inflammation and protect cells from damage. They are the original super fruit!

Damsons are also known for their natural sweetness and tart flavour, making them perfect for jams, sauces, and baking. Additionally, they are easy to grow in temperate climates and can contribute to a healthy, balanced diet.

What to do with Damsons?

1. Damson Gin Recipe
2. How to make Damson Jam
3. Making a Damson Crumble
4. Damson Fool Recipe
5. Damson Chutney Recipe
6. How to make Damson Ice Cream
7. Damson Clafoutis Recipe
8. Damson Varieties to Choose
9. Things to do with left over Damsons
10. How top preserve Damsons
11. How to Prune a Damson Tree
12. How to plant a Damson Tree
13. Should I feed my Damson Tree?
14. How long do Damson trees take to fruit?

Damson Recipes

Here are my Top 8 speedy Damson recipes to help you get the most out of your Damson fruit tree harvests. These Damson recipes are for the time-poor gardener/cook who suddenly finds themselves with a bucketful of Damsons and needs to make good use of them! Watch my video guide below to make Damson Jam, Gin and Crumble.

When should I harvest Damsons?

September is the ideal time to harvest juicy Damsons in the UK. To tell if Damsons are ripe, give them a light squeeze. If they feel solid like bullets, they need another week or so. If they are soft to the squeeze, they are ready. They should pull off easily and be edible, not tart or rock solid!

If you haven’t got your own tree, you can often find people online complaining about too many Damsons. So you can always find someone with spare fruit to go and pick. Obviously, always ask permission, but they are really easy to harvest by simply twisting off the fruits.

Should I destone my damsons?

As a disclaimer, there are two camps of Damson cookers: those who de-stone their damsons and those who don’t. Destoning Damsons is a laborious process, but it does result in an easier eating experience. I tend not to destone my damsons for speed but always tell my guests and diners. It’s entirely up to you, but you have been warned!

How to quickly destone Damsons

Damsons have large solid stones in the centre of them, which is how they reproduce, which is a poem fruit. Damsons are a drupe fruit. A drupe is a fruit with a fleshy outer part that surrounds a shell, or pit, containing a seed. These stones can easily chip and crack your teeth if you don’t know they are there!

To quickly destone damsons, follow these simple steps:

A) Freeze and thaw method

Place the damsons in the freezer for a few hours or overnight. Once thawed, the stones often become easier to remove by squeezing the fruit, as the freezing process softens the flesh. This is my favourite method for speed!

B) Halving with a knife

Use a small paring knife to slice the damson in half along the natural seam, then twist the halves in opposite directions. The stone should pop out easily, though this method works best for larger, riper damsons.

C) Use a cherry pitter

If you have a cherry pitter, it can be used to quickly push the stones out of damsons, especially if you’re dealing with a large batch.

1. How to make Damson Gin

Damson gin is probably the easiest thing to make with a glut of Damsons and is the perfect Christmas or winter tipple! It brings all the goodness of natural Damsons but a boozy kick. In fact, it is delicious neat over ice or used to perk up a glass of Prosecco when entertaining friends!

Ingredients for Damson Gin

• 500g Damsons Frozen
• 75cl of Dry Gin
• 250g Caster Sugar
• Airtight container

This method for making your own Damson Gin could not be simpler.

Method:

1. Freeze your Damsons overnight in a bag or Tupperware. Then, when you lift them out as they defrost, their skins break open, allowing them to infuse quickly with the alcohol.
2. Add the Damsons, Sugar and Gin to an airtight container like a mason jar or Kilner jar
3. Give it a really good shake!
4. Put it into a cupboard, somewhere out of direct sunlight, for 2-3 months. Shaking each week to ensure the sugar has dissolved.
5. When ready, pass the gin through some muslin to sift out the debris and decant into a bottle. That’s it!

2. Damson Jam Recipe

Making Damson jam is super easy, given the extraordinarily high pectin levels in the fruit. This means the jam sets without the need for special jam sugar or added pectin. Damson jam is the best beginner jam to make and tastes delicious. It lasts for years and will add a delicious punch to any toast, breakfast or cake fillings.

Ingredients:

• 1kg Damsons
• 1kg Caster Sugar
• Jam pan or very large saucepan with high sides

Again, this method is so simple, especially if you can tolerate leaving the stones in the Damson. This way it’s effortless. It’s literally throw everything in a pan bring to the boil and stir constantly!

Method:

1. Add your sugar to your largest pan and place it on the highest heat on the stove or hob.
2. Add the fruit and stir until the sugar dissolves.
3. Bring to a rapid boil for 10 mins – don’t stir.
4. While this is happening, wash four to six jam jars. Then, place them in an oven or microwave to sterilise them. Usually, it takes 5 minutes.
5. Use a Jam thermometer to check if it has reached the setting point. Alternatively, use a cold saucer out of the fridge. Add a blob of jam onto it; if it quickly forms a skin, it’s done. If not, give it another 2 mins.
6. Lift out your jars and pour the jam into them using a ladle. Leave to cool, then add your lids.
7. Home-made Damson jam will store for years if you don’t devour it first!

3. Damson Crumble (Serves 6 or 4 hungry diners)

Who doesn’t love a fruity crumble after Sunday lunch? Crumbles are super easy to make, and with the insane amount of pectin in your Damsons, these crumbles are super sticky and delicious! A Damson crumble is tart and sweet at the same time. The beauty of this crumble is the stickiness of the fruit, given the pectin and high sugar content of the fruit.

Ingredients:

• 800g Fresh Damsons (stones removed if possible)
• 1 tablespoon of Brown Sugar
• 2 peeled and cored baking Apples
• Crumble:
  • 250g Plain Flour
  • 160g Brown Sugar
  • 150g Butter

This crumble recipe is so easy and delicious. Especially if you have unexpected guests. You can be kind and destone, but if in a hurry, I wouldn’t bother. Just explain to your guests to watch out when they tuck in. It depends on how friendly you are!

Method:

1. Add your Damsons (stoned or not) to an ovenproof dish.
2. Peel and core your two apples. Slice and add to the Damsons.
3. Sprinkle over a tablespoon of brown sugar – any type of brown sugar will do.
4. Make your crumble by adding all the crumble ingredients to a food processor. Blitz until it turns to crumbs.
5. Cover the fruit and bake for 30 mins at 180 °C or gas mark 4.
6. Serve immediately with cream or ice cream!

4. Quick Damson Fool (15 minutes)

Perfect for when you need a speedy but impressive pudding

This ridiculously simple damson fool will have your guests thinking you’ve been slaving away in the kitchen all day! The natural tartness of damsons pairs beautifully with cream, creating a dessert that’s both sophisticated and comfortingly nostalgic.

Ingredients:

• 500g damsons, stoned (or not, your choice!)
• 75g caster sugar
• 300ml double cream
• 2 tbsp icing sugar
• 1 tsp vanilla extract

Method:

1. Chuck your damsons in a pan with the caster sugar and a splash of water. Cook for 10 minutes until they’re lovely and soft.
2. Mash them roughly with a fork – you want some texture, not baby food!
3. Leave to cool completely (stick it in the fridge if you’re in a hurry).
4. Whip your cream with icing sugar and vanilla until it forms soft peaks.
5. Gently fold the damson mixture into the cream, leaving lovely purple swirls.
6. Spoon into glasses and serve immediately, or chill for later.

Garden Ninja’s tip: If you can’t be bothered to stone the damsons, just warn your guests! Life’s too short for tedious fruit prep.

5. Damson Chutney (30 minutes active time)

The perfect preserve for cheese boards and cold meats

This tangy chutney transforms your damson glut into something that’ll make your Christmas cheese board absolutely sing. It’s sweet, spicy, and utterly addictive spread on crackers with a good strong cheddar.

Ingredients:

• 1kg damsons, roughly chopped (stones removed if you’re feeling fancy)
• 2 large onions, finely chopped
• 300ml malt vinegar
• 200g brown sugar
• 1 tsp ground ginger
• 1 tsp mixed spice
• 1 tsp salt
• 100g sultanas

Method:

1. Bung everything into your largest, heaviest-bottomed pan.
2. Bring to the boil, then reduce to a gentle simmer.
3. Cook for 45 minutes to 1 hour, stirring occasionally, until thick and glossy.
4. The mixture is ready when you can draw a wooden spoon across the bottom and it doesn’t immediately fill with liquid.
5. Ladle into sterilised jars whilst hot, seal, and label.
6. This keeps for ages and actually improves with time – if you can resist opening it!

6. Damson Ice Cream (20 minutes plus freezing)

Summer’s last hurrah in frozen form

Who says ice cream is just for summer? This damson ice cream captures all that gorgeous autumnal flavour and keeps it for whenever you fancy a spoonful of nostalgia.

Ingredients:

• 400g damsons, stoned
• 150g caster sugar
• 300ml double cream
• 3 large egg yolks
• 1 tsp vanilla extract

Method:

1. Cook damsons with 50g sugar until soft and jammy. Blitz smooth (or leave chunky if you prefer). Cool completely.
2. Heat cream gently in a pan until just steaming.
3. Whisk egg yolks with remaining sugar until pale and thick.
4. Gradually add hot cream to eggs, whisking constantly.
5. Return to pan and cook gently, stirring, until it coats the back of a spoon.
6. Stir in vanilla and damson mixture.
7. Churn in an ice cream maker, or freeze in a container, beating every hour for the first 3 hours.

7. Simple Damson Clafoutis (45 minutes)

French elegance with British fruit

This rustic French pudding is basically a cross between a pancake and a custard that cradles your damsons like precious jewels. It’s dead easy and looks far more impressive than the effort required!

Ingredients:

• 400g damsons, halved (stones in or out – your call)
• 3 large eggs
• 75g caster sugar
• 300ml whole milk
• 75g plain flour
• Pinch of salt
• Butter for greasing
• Icing sugar for dusting

Method:

1. Heat oven to 180°C. Butter a 23cm baking dish generously.
2. Arrange damsons in the dish, cut-side down.
3. Whisk eggs and sugar until pale, then gradually add milk.
4. Sift in flour and salt, whisk until smooth.
5. Pour batter over damsons and bake for 35-40 minutes until golden and set.
6. Dust with icing sugar and serve warm.

Ninja note: Don’t worry if it looks a bit wobbly in the middle – that’s the custardy bit doing its thing!

8. Damson Compote (15 minutes)

The ultimate breakfast upgrade with this speedy jam alternative

Transform your morning porridge or yoghurt from mundane to magnificent with this quick damson compote. It’s like jam’s more sophisticated cousin – less sweet, more complex, and absolutely gorgeous spooned over everything.

Ingredients:

• 500g damsons, halved and stoned
• 3-4 tbsp honey or maple syrup
• 1 cinnamon stick
• 2 tbsp water
• Squeeze of lemon juice

Method:

1. Pop everything except lemon juice in a pan over medium heat.
2. Cook gently for 10-12 minutes until damsons are soft but still hold their shape.
3. Add lemon juice to brighten the flavours.
4. Remove the cinnamon stick and serve warm or cold.
5. Keeps in the fridge for up to a week – if it lasts that long!

UK Damson Varieties & Selecting Quality Fruit

Not all damsons are created equal, and knowing what you’re picking (or buying) can make the difference between damson success and disappointment. Here’s the lowdown on what to look for:

Merryweather – The most common variety you’ll find in gardens and markets. These are larger than wild damsons, with a good balance of sweet and tart. Perfect for jam-making and general cooking.

Shropshire Prune – Smaller and more intensely flavoured than Merryweather. These little beauties pack a proper punch and are brilliant for gin-making as they give a deeper, richer colour.

Farleigh – Another old English variety that’s particularly good for preserving. They have a lovely deep purple colour and hold their shape well when cooked.

King of the Damsons – Despite the grand name, these are actually quite small! They’re incredibly flavourful and perfect for wine-making or any recipe where you want that proper intense damson taste.

Selecting Quality Fruit

For Fresh Eating & Compotes: Look for damsons that give slightly to gentle pressure but aren’t mushy. They should have a lovely bloom (that whitish coating) on the skin, which shows they’re fresh and haven’t been handled too much.

For Preserving & Gin: Slightly underripe damsons are actually perfect! They have higher pectin levels for jam-setting and more tannins for booze-making. They should feel firm but not rock-hard.

For Wine-Making: Mix of ripe and slightly underripe works brilliantly. You want some of that natural acidity to balance the sweetness.

Red Flags to Avoid: Wrinkled skin, brown spots, or any that feel squishy. If they smell overly sweet or have any hint of fermentation, give them a miss unless you’re planning to use them immediately.

Using Leftover Gin-Soaked Damsons (Waste Not, Want Not!)

Right, here’s where we get clever with those boozy damsons left over from gin-making. Don’t you dare throw them away – they’re absolute gold for puddings and treats!

i) Boozy Damson Crumble

Use your gin-soaked damsons exactly as you would fresh ones in my crumble recipe, but reduce the added sugar by half. The alcohol will cook off, but you’ll be left with the most intensely flavoured crumble you’ve ever tasted. Serve with clotted cream and prepare for swooning!

ii) Chocolate-Coated Gin Damsons

This is proper grown-up confectionery! Drain your gin-soaked damsons well and pat them dry with kitchen paper. Melt 200g good dark chocolate (70% cocoa minimum) in a bowl over simmering water. Dip each damson in the chocolate using a fork, place on baking parchment, and chill until set. These make brilliant petits fours or a sophisticated end to a dinner party.

iii) Boozy Damson Ice Cream

Follow my basic ice cream recipe but substitute your drained gin-soaked damsons for fresh ones. The alcohol content will make it slightly softer, so it’s easier to scoop straight from the freezer. Result!

iv) Damson Gin Trifle

Layer your gin-soaked damsons with custard, sponge fingers, and whipped cream for a trifle that’ll have adults fighting over the last spoonful. The boozy fruit makes all the difference!

Preserving & Storing Damsons

Freezing (The Lazy Ninja’s Friend!)

Freezing damsons is dead easy and actually improves them for some uses. Wash and dry your damsons, then spread them on trays and freeze until solid. Transfer to bags or containers and they’ll keep for up to a year.

Ninja Trick: Frozen damsons are brilliant for gin-making as the freezing breaks down the cell walls, releasing more juice and colour. It’s like nature’s helping hand!

Canning (Proper Old-School Preserving)

If you’ve got loads of damsons and want to preserve them whole, canning is your friend. Pack clean damsons into sterilised jars, cover with a light sugar syrup (1 part sugar to 3 parts water), and process in a water bath for 20 minutes. These canned damsons are perfect for winter puddings and keep for up to 2 years.

Dehydrating (For the Patient Ninja)

Halve and stone your damsons, then lay them cut-side up on dehydrator trays or in a very low oven (50°C) for 12-24 hours until leathery but not crisp. These damson leather strips are brilliant for snacking, adding to muesli, or rehydrating for compotes.

Oven Method: If you don’t have a dehydrator, use your oven on its lowest setting with the door slightly ajar. Rotate the trays every few hours and be patient – good things come to those who wait!

How to Prune Damsons

The trees may not be the most elegant or attractive, but they are low-fuss. I only prune mine if it gets damaged or a branch is really growing in the wrong place.

If I need to prune, I always prune Damsons in summer to avoid silver leaf disease. Watch my How to prune a cherry tree guide below to make sure you prune it correctly. For the most part, you’re only pruning damsons if they get damaged or if they are young whip trees that need some formative pruning. Mostly I never prune mature damsons unless damaged or diseased!

Here are the steps to correctly prune a Damson tree:

1. Timing

Prune your damson tree during late summer to avoid silverleaf and never in winter. You can get away with pruning your Damsons just after harvesting the fruits in September.

2. Use Clean, Sharp Tools

Always use clean, sharp pruning tools to make clean cuts and minimise the risk of disease transmission. Disinfect your tools between cuts, especially when dealing with diseased wood.

3. Remove Dead or Diseased Wood

Start by identifying and removing any dead, diseased, or damaged branches. Cut them back to healthy wood or to the base of the tree trunk if necessary.

4. Thin Out Crowded Branches

Next, thin out any overcrowded branches to improve air circulation and light penetration throughout the tree. Cut back competing branches to their point of origin or to a lateral branch.

5. Maintain an Open Center

Damson trees benefit from an open centre or vase shape. Identify the central leader (main trunk) and remove any competing branches growing vertically upward. Aim for a balanced structure with several main branches radiating outwards from the centre. This is known as the open goblet shape.

6. Consider Fruit Production

When pruning for fruit production, focus on encouraging new growth on younger wood where fruiting spurs will develop. Prune older wood to rejuvenate the tree and promote vigorous growth. However, in my experience, damsons will fruit prolifically on all but dead wood!

7. Avoid Over-Pruning

While it’s important to prune for shape and structure, avoid over-pruning, which can reduce the fruiting potential of Damsons. Aim for a balanced approach that maintains the tree’s health and vitality. LIke I said, I very rarely prune my damson unless branches are damaged or diseased.

8. Monitor and Adjust

Keep an eye on your damson tree throughout the growing season and make adjustments as needed. Remove any water sprouts or suckers that emerge from the base of the tree, and continue to shape and train the tree to your desired form over time.

However, unlike other fruit trees, such as apples, that need regular maintenance pruning to encourage fruiting, Damsons are almost the reverse. Neglect seems to bring bountiful fruit yields!

How to Plant a Damson Tree

Damsons are a fantastic addition to any garden. They offer delicious fruit with minimal maintenance, and unlike other fruit trees, they are beginner-friendly as they need little to no pruning. They thrive in most UK climates and are perfect for smaller gardens, producing compact trees with an abundance of fruit. They seem to have fallen out of favour with other, more fussy plum trees, but Damsons have gorgeous spring blossoms and delicious autumn fruits.

Follow this guide to ensure successful planting and care of your damson tree.

1. Choosing the Right Location

Damsons prefer a sunny spot with well-drained soil. While they tolerate partial shade, full sunlight will promote better fruiting. Choose an area with good air circulation to prevent diseases and avoid frost pockets, as damsons flower early in the season, and frost can damage the blossoms.

2. When is the best time to plant a Damson tree?

Plant damsons in the late autumn or early winter when they are dormant, ideally between November and February.

3. Preparing the Soil

Damsons aren’t particularly fussy, but they thrive in loamy, slightly acidic to neutral soils (pH 6.0-7.0). Before planting, enrich the soil with organic compost or well-rotted manure to improve drainage and fertility leave these for two weeks so it doesn’t burn the tree roots or cause the new tree to become ‘lazy’ (ie not send out any new roots).

Ensure the soil is weed-free and well-aerated to give your tree the best start.

4. Planting Your Damson Tree

Dig a hole about twice the width of the root ball and deep enough so the graft point (the raised bump where the variety meets the rootstock) is just above the soil surface.

Place the tree in the hole, ensuring the roots are spread out and not bent or twisted. Backfill with soil, gently firming it around the roots to remove air pockets.

4. Spacing and Pollination

Most damson trees are self-fertile, meaning they don’t need a pollination partner, though having another variety nearby can improve yields. Space your damson trees about 3-4 metres apart to allow for their mature size and to ensure proper air circulation.

5. Care and Maintenance

Damsons are fairly drought-tolerant once established, but regular watering is essential in the first couple of years, particularly during dry spells. Avoid waterlogging, as this can cause root rot. Prune your damson tree in late summer to remove dead, diseased, or overcrowded branches. This helps improve airflow and light penetration, encouraging healthy growth and fruiting. As I said, you shouldn’t need to do this often.

Should I feed my Damson tree?

In my honest opinion, Damsons need very little in terms of plant feed. They really are a great beginner tree. If the mood takes you or your fruit tree looks like it needs help, use a balanced 7:7:7 NPK feed. A slow-release feed is better than a liquid feed.

How long do Damsons take to Fruit?

Damson trees can take around 3–5 years to produce their first crop of fruit, but it can take as long as 10–15 years to produce substantial crops. Having two or more Damsons can help increase fruiting as you get better cross-pollination.

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Summary

Here are my seriously simple Damson recipes. Unapologetically, they make the most of the tart taste of Damson without adding all sorts of other sweeter fruits. I like to keep things simple and celebrate the humble Damson.

Growing fruit to make your own jam is an awesome idea for several reasons, Ninjas. First, it’s a fun and rewarding way to connect with nature and enjoy the fruits of your labour—literally! Plus, you have total control over what goes into your jam, so you can skip all those artificial additives and enjoy homegrown fruit’s pure, natural goodness.

Making your own jam also lets you experiment with different flavours outside of Damsons and get creative in the kitchen. And let’s not forget the satisfaction of sharing your homemade jam with friends and family. It’s like spreading joy on toast. So grab those gardening gloves and get ready to jam out in your back gardens— a berry-delicious adventure waiting to happen!

If you’ve liked this recipe, why not let me know or show me your Damson success stories on social media? Tweet, Facebook or Instagram me to share your love of Damsons.

Happy Baking/Gardening!

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