Blue Damson Plums
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Native to Syria, Blue Damson's pulp is tart and more fibrous than conventional plums found in typical grocery stores. Clearly not meant for a raw snack, these plums cook down into a rich and silky jam with hints of spice and bramble berries. They are available in the late summer and fall, and are regarded as a good source of vitamins C and K, copper, iron and potassium. The extra thick and tannic skin of the Blue Damson plums provides an added source of anthocyanins, polyphenols and fiber. While these plums are perfectly edible in their raw state, they are most palatable when cooked and sweetened. A traditional Damson plum jam recipe requires a considerable amount of sugar, almost equal parts sugar to fruit. Some recipes suggest that bay leaf is the perfect pairing to Damson plum jam and that one or two leaves should be added to the fruits as they boil down. Another way to preserve Damson plums is to cook them down even further into a thick paste similar in style and texture to quince paste. The mixture is often paired with cheese and can even be molded into intricate shapes and aged for up to five years!
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