How Do I Store Plums and Damsons?

Plums are one of the most challenging garden fruits to store fresh — unlike apples and pears, which can be kept for months under the right conditions, a fully ripe plum lasts only two to four days at room temperature before deteriorating. Managing a large plum harvest therefore requires planning and usually a combination of storage methods. The good news is that plums and damsons preserve exceptionally well in multiple ways.

Fresh storage — short term

Freshly picked firm-ripe plums keep best at 1–4°C in a refrigerator, where they will last five to seven days before quality declines. Store them in a single layer if possible — stacking bruises the lower fruits. Remove any damaged or overripe fruits before storing as one bad plum accelerates deterioration of its neighbours. Allow refrigerated plums to come to room temperature for 20–30 minutes before eating to restore their full flavour — cold plums taste flat and waxy.

Picking slightly early for extended fresh storage

Plums picked just before full ripeness — firm and coloured but slightly tart — will continue ripening slowly at room temperature over three to five days or can be held in the refrigerator for up to two weeks before finishing on the counter. This technique is useful when the tree is ripening faster than you can use the fruit. Do not pick more than a week early or the fruit will not develop adequate sweetness.

Freezing plums

Freezing is the most practical bulk storage method. Halve and destone plums, arrange on a tray in a single layer and open-freeze for two to three hours until solid, then transfer to freezer bags or containers. This prevents the halves from sticking together. Frozen plums keep well for 12 months and are excellent for jam, crumbles, pies and sauces. There is no need to blanch before freezing.

Jam, chutney and preserves

Plums and damsons have naturally high pectin content — especially in slightly underripe fruit — making them ideal for jam and preserve making. A basic plum jam requires equal weights of prepared fruit and sugar and sets reliably without added pectin. Damson jam has exceptional flavour and colour. Plum chutney made with vinegar, sugar, onion and spices stores for a year or more in sealed jars.

Drying and dehydrating

Certain plum varieties — particularly Italian prune-type plums — dry well to produce prunes at home. Halve and destone, then dry at 55–65°C in a dehydrator or very low oven for 12–20 hours until leathery but pliable. Stored in an airtight container they keep for many months.