Damsons are fiddly little beggars but add such a wonderful flavour to poultry sauces and bbq sauce. I stripped our tiny tree, popped them in a pan with some sugar, not too much, then sieved the pulp through a colander to remove the stones but not the skins as they add such wonderful colour. A rapid boil and a water bath for 15 mins gave me some very pretty jars of purple sauce. Great with cheese too, as we found out when we attacked a half jar!
To lead a tranquil life, mind your own business and work with your hands.