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Generally too tart to be eaten raw, damsons are fantastic in jams, jellies and desserts. Find out when damsons are in season and top tips for cooking them.
A small fruit with vibrant dark blue skin and a strong, sour flavour, damsons are similar to plums and a member of the rose family. They have a large stone and are often juicy, but tend not be eaten raw due to the tartness of the flesh.
An autumn fruit, damsons are at their best in September.
Look for juicy fruits with firm flesh.
Wash thoroughly. To make jam or a damson fool, you may need to stone the fruits.
Store in the same way as plums. Refrigerate and use within a couple of days.
Damson are more suitable for cooking than eating raw and are especially good for jams and jellies. They are also often used in desserts such as pies, tarts, fools and slumps. They can also be used in savoury dishes such as lamb or pork casseroles.