Damson or plum recipes/ideas needed

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Please send me your plum or damson recipes. I have a glut and trying to find different ways to use them up/store/freeze etc.

I just made damson jam. It is so easy, as you don't even need jam sugar, because they have so much natural pectin. The only faff is pushing them through a sieve or colander to ensure the stones don't hide in the jam and break someone's teeth.

This compote is very versatile. We stir it into yogurt, porridge and rice pudding or have as a sauce with ice-cream, bread and butter pudding or sponge pudding. https://www.abelandcole.co.uk/recipes/plum-gorgeous-compote

My new home has plum trees. I'm thinking about making Chinese plum sauce as I don't really eat sweet things.
I'm hoping someone can recommend a recipe that isn't too sweet.

https://oakden.co.uk/rumtopf/

https://www.deliaonline.com/recipes/international/british/spiced-damson-chutney

Baked in a clafoutis or upside-down cake.

https://www.deliaonline.com/recipes/books/delias-complete-how-to-cook/plums-in-marsala

https://www.carolinescooking.com/german-plum-cake-pflaumenkuchen/#

https://www.bbc.co.uk/food/recipes/damsoncobbler_70309

https://share.google/PGu9wZ1d9dMAMDzBu

I make chutney. Good recipe here from
Nigel Slater.

Delia’s plum ketchup is fab and saves me buying brown sauce all year.

We like canning them in pint jars with a bit of ginger, two or three cloves and a cinnamon stick, then in the colder months we have it heated up for breakfast.
Sometimes we have it with porridge, or made into cobbler, or with scones.

Bottled
Jam
Crumble/Cobbler
Damson Gin
You could also wash, halve, remove the stone sprinkle with sugar and freeze for later
Damson Chutney
Damson Cheese
Damson Fruit Leather
Also compote can be bottled, too, if you have somewhere cool and dark to store it
Hugh Fearnley-Whittingstall is usually a good source of recipes for dealing with gluts.

https://www.theguardian.com/food/2026/sep/01/kitchen-aide-preserve-summer-fruit-and-veg-pickling-fermentation
I haven't tried it but there are instructions here for making a salty pickled damson thing that sounds interesting

I’ve just made a ton of Delia’s Spiced Damson chutney. It smells divine.
Needs to mature for 3 months.
Can’t wait !
NB: Stoning the fresh Damsons is challenging & tedious.
I stewed my plums then when they cooled I ran clean scrubbed hands through the mix to extract stones. I had counted the plums so I knew how many stones to feel for! Then, I carried in with the recipe.

Pickled damsons! https://theordinarycook.co.uk/2009/09/20/pickled-damsons/

Thanks everyone, some great recipes. So far I've made;
-damson jam
-plum clafoutis
-plum tarte tatin
-plum brandy www.bbcgoodfood.com/recipes/plum-brandy

We bought a huge, glass demijohn for the plum brandy. DH is convinced it needs to be filled to the brim so there is less air in there. No recipes say this, in fact it needs space to be able to mix the sugar/fruit around in the jar. Can anyone clarify either way?

DH is convinced it needs to be filled to the brim
A gallon of brandy!!?
Also, I wouldn't fancy trying to get the resulting sludge out of the narrow neck at the end of the process.

Nigella’s baked plums are delicious https://www.eattherightstuff.com/blog/2009/12/2/spiced-aromatic-plums.html

You can also bake them in port or even in fruit tea if you don’t want alcohol.

Delicious with yoghurt, custard or rice pudding.