Amelia Grace There’s something about damson jam that feels like it belongs to a different, slower kind of autumn.
I first made this with a bag of damsons a neighbour couldn’t use quickly enough, and I was completely won over. Damsons have this sharp, almost wine-like flavour that mellows beautifully once cooked with sugar, and they set into a jam with a deeper colour and a richer taste than almost any other fruit I’ve preserved.
If you’ve never made jam before, this is honestly one of the easiest places to start, because damsons are naturally so high in pectin that the jam sets itself without much fuss at all.
Why Damsons Make Such Good Jam
Damsons are one of the few fruits that make jam-making almost foolproof.
They’re naturally high in both pectin and acidity, which are the two things every jam needs to set properly. Where other fruits sometimes need added lemon juice or shop-bought pectin to reach a proper set, damsons usually do it entirely on their own.
Their sharp, slightly tart flavour also means they can take a generous amount of sugar without ever tasting sickly — instead you get a jam that’s rich, deeply fruity, and beautifully balanced.
The only slightly fiddly part is the stones, which rise to the surface as the jam cooks and are easy to skim off — no need to stone the fruit before you start.
Ingredients for Delia Smith Damson Jam
- 1kg damsons, washed
- 1kg granulated sugar
- 150ml water
How to Make Delia Smith Damson Jam — Step by Step
Step 1 — Cook the Damsons
Put the whole, washed damsons into a large, heavy-based pan with the water. Bring to a gentle simmer and cook for about 15–20 minutes, until the fruit is completely soft and the skins have burst.
Step 2 — Remove the Stones
As the damsons cook, the stones will begin to rise to the surface. Skim them off with a slotted spoon as you spot them — you won’t get every single one at this stage, and that’s fine, you’ll catch the rest later.
Step 3 — Add the Sugar
Once the fruit is completely soft, add the sugar and stir over a low heat until it has fully dissolved. Take your time here — you shouldn’t feel any graininess when you run a spoon along the base of the pan.
Step 4 — Boil to Setting Point
Turn up the heat and bring the jam to a rolling boil. Boil rapidly for around 10–15 minutes, skimming off any remaining stones and any scum that rises to the surface as you go.
Step 5 — Test for a Set
Start testing after about 10 minutes. Spoon a little jam onto a cold saucer, leave it for a minute, then push it with your fingertip. If it wrinkles and holds its shape, it’s ready. If it’s still runny, boil for a few more minutes and test again.
Step 6 — Jar Immediately
Take the pan off the heat and leave the jam to stand for 5 minutes — this helps stop the fruit floating to the top of the jars. Ladle into clean, warm, sterilised jars and seal straight away.
My Top Tips for the Best Delia Smith Damson Jam
Don’t stone the damsons beforehand. It’s fiddly and unnecessary — the stones float to the surface as the fruit cooks, and you can skim them off far more easily than you could ever stone raw damsons.
Warm your jars before filling. Pouring hot jam into cold jars can crack the glass. Keep the jars warm in a low oven until you’re ready to fill them.
Test for a set early and often. Damsons vary a little in pectin content depending on ripeness, so don’t rely purely on timing — the saucer test is the only way to know for sure.
Let the jam settle for 5 minutes before jarring. This short pause stops the fruit rising and settling unevenly once it’s in the jar.
Use a proper heavy-based pan. Jam scorches easily on a thin-based pan, especially once the sugar goes in, so a good solid preserving pan or heavy stockpot makes a real difference.
Serving Suggestions
This is a jam that’s rich enough to stand up to strong flavours. Spread it thickly on hot buttered toast, spoon it over a bowl of porridge, or use it to fill a Victoria sponge for something a little more grown-up than the usual strawberry. It’s also lovely stirred through natural yoghurt, or served alongside a good strong cheese and crackers.
How to Store Delia Smith Damson Jam
In the fridge: Once opened, keep in the fridge and use within 4 to 6 weeks.
At room temperature: Unopened, properly sealed jars keep in a cool, dark cupboard for up to a year.
In the freezer: Jam doesn’t freeze particularly well once made, as the texture can change on thawing — it’s much better bottled and kept in the cupboard.
Delia Smith Damson Jam Recipe
Ingredients
Method
- Simmer the damsons with the water for 15–20 minutes until soft and the skins have burst.
- Skim off any stones that rise to the surface as they cook.
- Add the sugar and stir over low heat until fully dissolved.
- Bring to a rolling boil and boil rapidly for 10–15 minutes, skimming as needed.
- Test for a set on a cold saucer from the 10-minute mark onwards.
- Remove from heat, stand for 5 minutes, then ladle into warm, sterilised jars and seal.
Notes
Frequently Asked Questions About Delia Smith Damson Jam
Do I need to remove the stones before cooking?
No — this is one of the best things about damson jam. The stones rise to the surface naturally as the fruit softens, so you simply skim them off with a slotted spoon rather than stoning the fruit beforehand.
Why hasn’t my jam set?
This is usually down to either not boiling for long enough or not reaching a properly rolling boil. Make sure the jam is at a full, vigorous boil (not just simmering) during the setting stage, and always test with the cold saucer method rather than guessing by time alone.
Can I use frozen damsons?
Yes. There’s no need to defrost them first — simply add them to the pan with a splash more water, as frozen fruit tends to release extra liquid as it cooks.
Why is my jam cloudy or has a layer of scum?
This is just air bubbles and impurities that rise during the rolling boil. Skimming with a slotted spoon as you go keeps the jam clearer, though a little scum is completely normal and harmless.
