Written and tested by Imene Dridi

Adapted from: Assembled, with full transparency. Delia Smith has no single verified standalone damson jam recipe. Sourced components: Preserving method (stew fruit first, warm the sugar, skim stones as they rise, wrinkle test, waxed-disc sealing, don't label till cold): Delia Smith's preserving techniques from deliaonline.com. Damson insight (naturally high pectin, stays tart because the fruit is so sharp): Delia's damsons ingredient page, deliaonline.com. Quantities: the standard damson jam ratio (equal weights fruit and sugar, plus water), the established safe ratio for this high-pectin fruit, not attributed to Delia specifically.

Reviewed by Hamdi Saidani, Editor-in-Chief

Damson jam is a deep ruby, sharp-sweet preserve made from just damsons, sugar and water. Damsons are naturally high in pectin, so it sets firmly without any bottled pectin or special jam sugar. This version follows Delia Smith’s preserving techniques, and it takes about an hour plus potting, filling five to six jars.

Delia doesn’t publish a single standalone damson jam recipe, so this is honest about what it is. It pairs the standard damson ratio, equal weights of fruit and sugar, with the jam-making method Delia teaches in her preserving section. She’s a real champion of the damson, noting on her site that because it’s such a sharp fruit, its flavour survives the sugar and the jam stays tart rather than sickly.

The one thing that decides the texture is softening the fruit fully before the sugar goes in. Damson skins toughen the moment they meet sugar, so if the fruit isn’t already soft and pulpy, you’ll get chewy, leathery skins in the finished jam. Stew them gently first, take your time, and only then add the sugar.

Delia Smith Damson Jam Recipe

Recipe by Pinch PerfectCourse: SidesCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

kcal

Total time

hour

Made the way Delia makes jam: fruit stewed soft, sugar warmed before it goes in, stones skimmed off as they rise, and a proper wrinkle test for the set. Uses the classic equal-weights damson ratio.

Ingredients

1.35kg (3lb) damsons
1.35kg (3lb) granulated sugar
300ml (½ pint) water
small knob of butter (optional, to settle the scum)

Directions

Prep the fruit: Remove any stalks from the damsons, wash them, and discard any damaged fruit, since preserving fruit should always be in good condition.
Stew until soft: Put the whole damsons in a preserving pan or large, deep pan with the water. Bring to a gentle simmer over a low heat and stew slowly until the fruit is completely soft and pulpy, about 15 to 20 minutes.
Warm the sugar: Meanwhile, warm the sugar in a low oven for a few minutes. Warm sugar dissolves faster and doesn’t drop the temperature of the fruit when it goes in.
Dissolve: Take the pan off the heat and add the warmed sugar, stirring until every grain has dissolved. Add the knob of butter if using.
Boil and skim: Bring back to the boil and boil steadily, stirring often so it doesn’t catch. As the stones rise to the surface, lift them out with a slotted spoon, along with any scum.
Test the set: After about 10 to 15 minutes of rapid boiling, test for a set by spooning a little jam onto a chilled saucer. Leave it a moment, then push it with a finger. If the surface wrinkles, it’s ready. If not, boil for a few more minutes and test again.
Pot up: Pour into warm sterilised jars, place a waxed disc on the surface of each, and seal with a lid. Wipe the jars with a warm, damp cloth and leave to cool before labelling.

FAQs

Do I need to remove the damson stones?

You can leave them in and skim them off as they rise during boiling, which is the easiest route and what the method above does. Stoning 1.35kg of raw damsons is fiddly because the flesh clings to the stone, so most people cook them in. Just count as you skim, or run the finished jam through your fingers before potting to catch any strays.

Do I need special jam sugar or added pectin?

No, and this is the beauty of damsons. They’re naturally very high in pectin, the setting agent, so ordinary granulated sugar sets them firmly with no help. Save the jam sugar for low-pectin fruits like strawberries, which genuinely need it.

Why warm the sugar before adding it?

Warm sugar dissolves almost instantly and doesn’t cool the fruit down, so the jam gets back to a rolling boil quickly. A fast return to the boil means a shorter cook, which keeps the colour bright and the flavour fresh. Cold sugar tipped into hot fruit can also sink and catch on the base before it melts.

How do I know when damson jam has set?

Use the wrinkle test: a teaspoon of jam on a cold saucer, left to cool, should wrinkle when you push it. Damsons are so high in pectin that they reach setting point fast, so start testing early, after about 10 minutes of rapid boil. Over-boiling past the set gives you a stiff, dark, dull jam instead of a bright, spoonable one.

How long does damson jam keep?

Sealed properly with a waxed disc in sterilised jars, it keeps in a cool, dark cupboard for up to a year. The high sugar content is what preserves it, which is exactly why cutting the sugar down is risky. Once a jar is opened, keep it in the fridge and use it within a few weeks.

What do I serve damson jam with?

It’s classic on hot buttered toast or scones, but the sharpness also cuts beautifully through rich bakes and cream. Spoon it over rice pudding, swirl it into porridge, or use it to fill a sponge. If you like putting up seasonal fruit, it sits happily alongside a batch of Delia’s summer fruit compote in the cupboard.