Delia Smith Damson Jam Recipe

There’s a smell that fills the kitchen when damson jam is bubbling away on the hob — sharp and sweet, like childhood summers bottled up in a pot. I remember watching my gran — apron dusted with flour, hair pinned high — tossing damsons into an old enamel pan, the wooden spoon moving in slow, thoughtful circles. She never followed a recipe. Just years of instinct and a squeeze of lemon “for sharpness, love.”

This Delia Smith Damson Jam recipe brings all of that back. It’s as traditional as a knitted tea cosy and just as comforting. With only four ingredients and a surprisingly short cook time, it’s one of those rare treats that’s as easy as it is nostalgic.

Ingredients List

• 1 kg (2.2 lbs) ripe damson plums — deep purple and slightly soft; the riper, the richer the flavour.
• 350 ml (1½ cups) water — just enough to soften the fruit.
• Juice of 1 lemon — adds brightness and helps the jam set.
• 1 kg (4½ cups) granulated sugar

(No frills — and no need for fancy sugar or added pectin.)

How to Make It

1. Wash the damsons and pick out any leaves or stems. No need to stone them — they’ll release naturally during cooking.
2. Pop them in a large heavy-bottomed pan with the water and lemon juice. Bring it to a gentle simmer.
3. Cook until the fruit bursts and softens, about 15 minutes. Stir gently to avoid sticking.
4. Add the sugar. Stir until completely dissolved — don’t rush this bit.
5. Crank up the heat and bring the jam to a rolling boil. Stir occasionally.
6. Boil for 10–15 minutes, or until it passes the wrinkle test. (Pop a bit on a chilled saucer, wait a sec, and push it with your finger — if it wrinkles, you’re golden.)
7. Remove from heat, skim off any scum, and fish out the stones (or pass through a sieve if you like it smooth — but I never bother).
8. Pour into sterilised jars while hot. Leave a bit of headspace at the top.
9. Seal, label, and let cool. I always write the date in slightly smudged ink. It feels more honest that way.
10. Wait if you can. Like all good things, this jam deepens with a bit of time — after 2–3 weeks, it hits its stride.

(True story: once I left the sugar out entirely and made stewed damsons. Still tasty, just… not jam.)

Common Mistakes

Why isn’t my jam setting?
It likely hasn’t boiled long enough or your damsons weren’t acidic enough. Add a splash more lemon juice or give it another 5 minutes at a good boil.

Do I need to remove the stones before cooking?
Nope. They come loose during cooking and can be picked out before jarring. I used to spend ages stoning — totally unnecessary.

Why does my jam taste overly sweet?
Check your fruit ripeness — underripe plums need more sugar, ripe ones don’t. Also, stir well and boil long enough to avoid raw sugar taste.

Can I reduce the sugar?
You can, but be aware: less sugar = shorter shelf life and softer set. For preserving properly, the sugar does more than just sweeten.

Why is my jam cloudy?
Over-stirring while boiling or not skimming foam can make it cloudy. It won’t affect taste, though — call it “rustic.”

Storage and Reheating Tips

• In the cupboard: Keep sealed jars in a cool, dark place for up to a year.
• In the fridge: Once opened, refrigerate and use within 4 weeks.
• Freezer-friendly: Jam in plastic tubs freezes beautifully — just leave space at the top.
• Reheating: Not needed, but if you like it warm, gently heat in a saucepan or microwave for 10–15 seconds.

What to Serve With It

• Warm scones with clotted cream — the ultimate British treat, slightly tart jam cuts through the richness.
• Toasted sourdough — because jam this good deserves real bread.
• With cheese — try it with aged cheddar or goat’s cheese. That tangy-sweet hit is magic.

FAQ Section

Can I make this jam without sugar?
Not this version. Sugar’s essential for the texture and preservation. You can try a low-sugar pectin-based recipe, but it’s a different beast.

Can I use frozen damsons?
Absolutely. Just thaw them first and use less water, as they release more liquid.

Is this recipe suitable for beginners?
Yes, it’s ideal. Four ingredients, one pot, and a reliable setting point. No faff, just jam.

Can I make it in the slow cooker?
Yes — combine all ingredients, cook on low for 6–8 hours, then finish on the hob to boil and test for setting.

Try More Recipes:

• Delia Smith Lemon Syllabub
• Delia Smith French Onion Soup
• Delia smith Vegetarian Shepherd’s Pie
• Delia Smith Rhubarb Crumble