Damson plum kernels: I just pickled some damson plums, after cutting in half and removing the stones. What should I do with the kernels inside? ;o)

@hardlikearmour, actually, cooking only partially destroys the cyanogenic glycosides (which gets broken down into cyanide). There's still cyanide that can be released when the kernal is crushed (eg. chewing). But one or two will not kill you and the pit has to be crushed to release the cyanide. So using it as a flavoring and then removing the kernels so be ok. But most of the literature out there says to limit consumption.
http://www.beyondveg.com/tu-j-l/raw-cooked/raw-cooked-1g.shtml

How cool I have never heard of such a thing! And now I must try using them!

I think using the kernels to flavor jam or canned plums is fine, but I wouldn't eat them, at least not in any quantity. Plums and other stone fruits such as peaches, nectarines, and bitter almonds contain chemicals related to cyanide.

I've read that you can put them into your jam for extra flavor.

I recently read an article with some interesting uses for stone fruit kernels. http://www.oregonlive.com/foodday/index.ssf/2013/08/savor_the_flavor_using_the_pit.html

You can put them in a small jar of alcohol of your choice and let them flavor it.