Delia Smith’s Damson Jam is made with damsons and granulated sugar. This delicious Damson Jam recipe creates a tasty preserve that takes about 55 minutes to prepare and can be enjoyed by up to 12 people.
Delia Smith Damson Jam Ingredients
- 1 kg (2 lb 4 oz) damsons (frozen is fine)
- 850 g (1 lb 13 oz) granulated sugar
How To Make Delia Smith Damson Jam
- Prepare Equipment: Sterilize jars and have a heatproof pouring jug, a jam funnel, and two saucers in the freezer.
- Prepare Damsons: Remove the stones from the damsons. If using frozen damsons, partially thaw and remove stones with a cherry pitter.
- Cook Damsons: Place the damsons in a large stock pot or jam-making pan with 300 ml (10½ fl oz) of water. Bring to a simmer and cook for 20 minutes, or until very soft.
- Add Sugar: Stir in the sugar and cook over medium heat, stirring frequently, until the sugar is dissolved. Bring to a rapid boil, skimming off any foam.
- Test Setting Point: Boil for 9-10 minutes. Test the setting point by placing a teaspoon of jam on a cold saucer. It should crinkle when pushed with a finger. If still runny, boil for another 2-3 minutes and test again.
- Jar the Jam: Once the setting point is reached, turn off the heat and let the jam cool for 5 minutes. Pour the jam into sterilized jars using the heatproof jug and funnel, leaving a 2 cm (¾ in) space at the top. Seal with clean, new lids.
- Storage: The jam should keep for up to a year, possibly longer.
Recipe Tips
- Use a Clean, Dry Pan: Ensure your pan is completely clean and dry before adding the damsons to prevent any unwanted flavors or reactions.
- Keep Saucers Cold: Always use cold saucers from the freezer to test the jam’s setting point, as warm saucers may give inaccurate results.
- Stir Frequently: Stir the jam regularly while cooking to prevent it from sticking to the bottom of the pan and burning.
- Skim Off Foam: Remove any foam that forms on the surface of the boiling jam with a spoon to achieve a clearer final product.
- Seal Jars Properly: Make sure the jars are hot and the lids are new to ensure a proper seal, which helps the jam last longer and prevents spoilage.
What To Serve With Damson Jam?
This sweet Damson Jam pairs well with toast, scones, muffins, or croissants. It can also be served alongside pancakes, waffles, or yogurt for a tasty breakfast.
How To Store Leftovers Damson Jam?
- Refrigerate: Let the jam cool to room temperature before putting it in jars. Store the jars in the fridge for up to 3 months.
- Freeze: After the jam cools completely, put it in freezer-safe containers. It will keep in the freezer for up to a year. To use, thaw the jam in the refrigerator before serving.
How To Reheat Leftovers Damson Jam?
- In The Microwave: Place the jam in a microwave-safe bowl and heat in short bursts of 10-15 seconds, stirring in between until warm.
- On the Stove: Place the jam in a saucepan over low heat. Stir frequently and heat for about 5-7 minutes until warmed through.
Delia Smith Damson Jam Nutrition Facts
Serving Size: 1 tablespoon (approximately 20 grams)
- Calories: 50
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Potassium: 50mg
- Total Carbohydrate: 13g
- Dietary Fiber: 0g
- Sugars: 13g
- Protein: 0g
Try More Delia Smith Recipes:
- Delia Brussel Sprout Soup
- Delia Smith Ginger Biscuits
- Delia Smith Chocolate Mousse
- Delia Chicken Soup
Delia Smith Damson Jam Recipe
Description
Delia Smith’s Damson Jam is made with damsons and granulated sugar. This delicious Damson Jam recipe creates a tasty preserve that takes about 55 minutes to prepare and can be enjoyed by up to 12 people.
Ingredients
Instructions
- Prepare Equipment: Sterilize jars and have a heatproof pouring jug, a jam funnel, and two saucers in the freezer.
- Prepare Damsons: Remove the stones from the damsons. If using frozen damsons, partially thaw and remove stones with a cherry pitter.
- Cook Damsons: Place the damsons in a large stock pot or jam-making pan with 300 ml (10½ fl oz) of water. Bring to a simmer and cook for 20 minutes, or until very soft.
- Add Sugar: Stir in the sugar and cook over medium heat, stirring frequently, until the sugar is dissolved. Bring to a rapid boil, skimming off any foam.
- Test Setting Point: Boil for 9-10 minutes. Test the setting point by placing a teaspoon of jam on a cold saucer. It should crinkle when pushed with a finger. If still runny, boil for another 2-3 minutes and test again.
- Jar the Jam: Once the setting point is reached, turn off the heat and let the jam cool for 5 minutes. Pour the jam into sterilized jars using the heatproof jug and funnel, leaving a 2 cm (¾ in) space at the top. Seal with clean, new lids.
- Storage: The jam should be kept for up to a year, possibly longer.
Notes
- Use a Clean, Dry Pan: Ensure your pan is completely clean and dry before adding the damsons to prevent any unwanted flavors or reactions.
- Keep Saucers Cold: Always use cold saucers from the freezer to test the jam’s setting point, as warm saucers may give inaccurate results.
- Stir Frequently: Stir the jam regularly while cooking to prevent it from sticking to the bottom of the pan and burning.
- Skim Off Foam: Remove any foam that forms on the surface of the boiling jam with a spoon to achieve a clearer final product.
- Seal Jars Properly: Make sure the jars are hot and the lids are new to ensure a proper seal, which helps the jam last longer and prevents spoilage.
Delia Smith Damson Jam Recipe