https://ca.answers.yahoo.com/question/index?qid=20090917072637AAFhAII
I would make a spicy damson plum and ginger sauce or glaze for the pork either a crown roast or extra thick pork chops/gammon steaks even the small ribs/sweet and sour cut are nice with this sauce, we use to get large jars of preserved damsons and jam in Jamaica at the hotel I was a sous chef at.
If they're hard to stone split them and cook until soft and press the flesh through a sieve or strainer, the pits actually aid in the setting of the jam, also try to quarter them this sometimes will work out the stones and save a few for the garnish of the dish.
I just saute a small onion with a bit of garlic and 2 slices of fresh ginger, add a bit of brown sugar and caramelize the base, then add a bit of vinegar and the plums, cook until soft, now I use black/blue Hungarian plums here in Canada but they are close to Damsons in texture and flavour, then I season it, you can add some spice while cooking like cinnamon, chili flakes or a fresh hot pepper.
Then cook the roast or chop or as I said ribs,and brush the sauce on about 15-20 minute before they are done as it can burn if on too long and serve a bit on the side for extras.
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