Ekani Ella Delia Smith’s Damson Jam is a traditional British preserve, known for its bold, tangy flavor and deep ruby color. Made with just damsons, sugar, and water, this jam is a wonderful way to preserve the late-summer harvest.
What is Delia Smith’s Damson Jam?
This is a classic stone fruit jam made by boiling damsons with sugar and a splash of water. Unlike some modern jams, it requires no added pectin—damsons are naturally high in pectin, which helps the jam set beautifully with just the fruit and sugar.
Other Popular Recipes
- Mary Berry Empire Biscuits
- Delia Smith Blackcurrant Jam
- Delia Smith’s Strawberry Jam
- Delia Smith Chilli Jam
Why You Should Try This Recipe
- Simple and Traditional – A no-fuss preserve with real fruit flavor.
- Intensely Fruity – Damsons give a deep, plum-like richness.
- No Pectin Required – Natural pectin in damsons makes this jam easy to set.
- Long Shelf Life – Stores well for up to a year unopened.
- Perfect for Toast, Cakes, or Gifting – A pantry staple for sweet lovers.
Ingredients Needed to Make Delia Smith’s Damson Jam
- Damsons (1.8 kg / 4 lbs, washed and whole)
- Water (275 ml / about 1 cup)
- Granulated Sugar (1.8 kg / 4 lbs)
Note: You can remove the stones before cooking or after the fruit has softened.
Equipment Needed
- Large preserving pan or heavy-based saucepan
- Wooden spoon
- Jam thermometer (optional but helpful)
- Sterilized jars with lids
- Jam funnel and ladle (for clean pouring)
- Slotted spoon or sieve (if removing stones after boiling)
- Cold plate (for wrinkle test)
Instructions to Make Delia Smith’s Damson Jam
Step 1: Simmer the Fruit
- Place the whole damsons and water into a large preserving pan.
- Bring to a boil, then reduce the heat and simmer gently for 20–25 minutes, or until the skins have burst and the fruit is soft.
If you didn’t remove the stones earlier, use a slotted spoon to remove them now as they rise to the surface.
Step 2: Add the Sugar
- Once the fruit is softened and stones removed, add the granulated sugar to the pan.
- Stir continuously over low heat until the sugar has fully dissolved.
Step 3: Boil to Setting Point
- Increase the heat and bring the mixture to a full rolling boil.
- Boil rapidly for 10–12 minutes, or until the jam reaches the setting point of 105°C (220°F).
- To check, place a teaspoon of jam on a chilled plate, wait 30 seconds, and push it gently—if it wrinkles, it’s ready.
Step 4: Skim and Jar the Jam
- Remove the pan from the heat and skim off any foam from the surface.
- Let the jam cool for 5 minutes to allow the fruit to settle.
- Ladle into warm, sterilized jars, seal with lids, and let cool completely.
Step 5: Label and Store
- Label each jar with the date and contents, and store in a cool, dark cupboard. Once opened, refrigerate and consume within 3–4 weeks.
What Goes Well With Delia Smith’s Damson Jam
- Warm Toast or Crumpets – A classic breakfast option.
- Plain or Fruit Scones – For a delightful afternoon tea.
- Victoria Sponge Cakes – Adds fruity depth as a filling.
- Cheeseboards – Excellent with brie or blue cheese.
- Yogurt or Porridge – Stirred in for a tart-sweet kick.
Expert Tips for the Best Damson Jam
- Use Slightly Under-Ripe Damsons – They contain more pectin.
- Don’t Rush the Boil – A full boil is essential for setting.
- Skim Carefully – This helps keep the jam clear and glossy.
- Sterilize Your Jars – Prevents spoilage and extends shelf life.
- Label Properly – Include the date and batch for easy tracking.
Easy Variations of Delia Smith’s Damson Jam
- Damson and Apple Jam – Add chopped cooking apples for more body.
- Spiced Damson Jam – Simmer with a cinnamon stick or star anise.
- Damson and Port Jam – Add a tablespoon of port after boiling for depth.
- Seedless Damson Jelly – Strain through muslin for a smooth finish.
- Low-Sugar Version – Use a sugar-substitute setting agent for a healthier option.
Best Practices to Store Delia Smith’s Damson Jam
- Cool, Dark Storage – Ideal for unopened jars (up to 12 months).
- Refrigerate After Opening – Keeps fresh for up to 3–4 weeks.
- Use Dry, Clean Spoons – Prevents contamination.
- Check Seals – Discard any jars with popped lids or mold.
Nutrition Value (per tablespoon)
- Calories: ~52
- Carbohydrates: 13g
- Sugar: 12g
- Fat: 0g
- Fibre: 0.5g
FAQs
Do I need to remove the stones before making damson jam?
No, you can leave the stones in while simmering the fruit. As the damsons soften, the stones float to the top and can be easily removed with a slotted spoon before adding the sugar.
Can I use frozen damsons for jam?
Yes, frozen damsons work well. Thaw them fully before cooking and drain excess liquid. The flavor and texture remain nearly identical to fresh damsons.
How do I know when damson jam is ready to jar?
Use the wrinkle test: place a teaspoon of jam on a chilled plate, let it cool, then push with your finger. If it wrinkles, it’s ready. Alternatively, use a jam thermometer and look for 105°C (220°F).
How long does homemade damson jam last?
Unopened and properly stored in sterilized jars, damson jam lasts for up to 1 year. Once opened, keep refrigerated and use within 3 to 4 weeks.
Final Words
Delia Smith’s Damson Jam is an easy, authentic recipe that captures the full, tart flavor of damsons in every spoonful.
It’s a great way to enjoy the essence of the season all year long.
