We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.
Food

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

What is a Damson Plum?

M.C. Huguelet
By
Updated: May 16, 2024
Views: 16,865
Share

A damson plum is the fruit of the damson tree, which is indigenous to the Middle East and Eastern Europe but is also grown in Western Europe, Great Britain, and the US. These plums are usually oval in shape and have a dark purple skin. In the past, their skins were used to create dyes. Today, they are most commonly used to make jams and a liqueur known as slivovitz.

The damson tree takes its name from the city of Damascus — in present-day Syria — where it was first cultivated many centuries ago. From here, damson tree cultivation spread to ancient Rome. The Romans subsequently introduced the tree to Great Britain, and British colonists in turn brought it to America. These trees grow to around 15 feet (4.57 m) in height, and are generally quite resistant to disease. They produce small white flowers in the springtime and plums in the early fall.

In general, the damson plum is oval or egg-shaped. Its skin is deep purple or dark blue in color. The flesh or inner part of a damson plum normally ranges from yellow to yellow-green.

Historical records suggest that the skin of the damson plum was commonly used by the ancient Romans to produce purple and blue dyes. These dyes could then be used to color textiles. The Romans may have introduced the damson tree to the British Isles for this purpose.

Usually, the skin of a damson plum is highly acidic. This acid gives the plums a bitter taste which many people find unpleasant. Thus, damson plums are rarely eaten as-is. They are, however, commonly used to make jams and to produce an alcoholic beverage known as slivovitz.

Damson plum jam is generally made by stewing chopped damson plums, sugar, and water on a stovetop until thickened. Many find that the tartness of the plums and the sweetness of the sugar make a pleasing combination. This type of jam can be difficult to find in US shops, but can be easily made at home.

Another common use for the damson plum is the manufacture of slivovitz, a type of brandy popular in Eastern and Central Europe. Slivovitz is made by pressing and distilling damson plums. The distilled plum juice is then mixed with starch or sugar, fermented, and left to age in wooden or steel casks. Once aged, slivovitz usually has a subtle almond flavor. It is commonly consumed as a digestif, or post-meal drink.

Share
DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
M.C. Huguelet
By M.C. Huguelet
Cate Huguelet, a Chicago-based freelance writer with a passion for storytelling, crafts engaging content for a wide range of publications, including DelightedCooking. With degrees in Writing and English, she brings a unique perspective and a commitment to clean, precise copy that resonates with readers. Her ability to understand and connect with audiences makes her a valuable asset to any content creation team.
Discussion Comments
By anon250434 — On Feb 25, 2012

Damson preserves are said to be a cure for hiccups!

My family has passed down damson tree cuttings for generations. I also felt it was a shame that they were going to waste, because my two trees easily produce five gallons of fruit, which is way too many preserves to even give away.

I have started experimenting with making it into wine, and I think eventually, I will be able to perfect a very nice drink!

By DentalFloss — On Jul 18, 2011

I have spent some time in central Europe, where slivovitz is very popular. I would say that there, at least, it is more of a pre-dinner drink, or a way to welcome guests at the beginning of a visit, than a post-meal drink; although some people enjoy drinking it at any time. If you do want to try it, though, bear in mind that it is very strong smelling, to say nothing of tasting.

By poppyseed — On Jul 17, 2011

My parents have a damson plum tree and I always thought it was a shame that they were so bitter. I love plums of a little sweeter variety, but those were just a little too tart for my liking.

Because nobody liked them, they were usually either eaten by the birds or left to rot. That is just against my nature, that kind of wastefulness.

I didn’t know that you could make a nice jam out of them though! I’ve canned different kinds of jam for the past few years; raspberry, fig and strawberry are all nice. Now I’m going to have to give plum a whirl!

There is just something about putting up homemade jam that makes me feel like sally homemaker; plus you don’t have all that much expense in it if you keep reusing your canning jars from year to year, which is completely safe.

If the jam turns out well, I know one gift that many folks will be getting for Christmas next year.

M.C. Huguelet
M.C. Huguelet
Cate Huguelet, a Chicago-based freelance writer with a passion for storytelling, crafts engaging content for a wide...
Learn more
Share
https://www.delightedcooking.com/what-is-a-damson-plum.htm
Copy this link
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.