Tart, spicy damsons and a touch of rich butter elevate this Mary Berry damson jam to a zesty favorite you’ll always want at the heart of your breakfast table. It’s delicious with warm buttered toast, toasted crumpets, a filling for a Victoria sponge, a dollop in Greek yogurt; in fact most things.
Mary Berry Damson Jam Recipe Ingredients
- 1.5 kg (3.3 lbs) fresh damsons, washed and stalks removed
- 1.5 kg (3.3 lbs) granulated sugar (or jam sugar)
- 300 ml (1/2 pint) water
- A small knob of butter (to disperse foam)
How To Make Mary Berry Damson Jam Recipe
- Soften the fruit: Place the washed damsons and the water into a large, heavy-based preserving pan. Bring the mixture to a boil, then reduce the heat and simmer gently for about 15 to 20 minutes. You want the damsons to be completely soft and the skins to have broken down. Simmering the fruit before adding sugar is essential because sugar has a hardening effect on the fruit skins.
- Remove the stones: As the fruit softens, the stones will naturally begin to separate from the flesh and float to the surface. Use a slotted spoon to carefully skim off as many stones as possible. Don’t worry if you don’t get them all right away; you can continue to remove them throughout the cooking process.
- Dissolve the sugar: Once the fruit is soft, add the granulated sugar to the pan. Keep the heat very low and stir constantly with a wooden spoon until you can no longer feel any gritty grains of sugar against the bottom of the pan. It is crucial that the sugar is fully dissolved before the mixture reaches a boil to prevent the jam from crystallizing later.
- Reach the rolling boil: Increase the heat to high and bring the jam to a full, rolling boil—a vigorous boil that doesn’t subside even when stirred. Boil rapidly for about 10 to 12 minutes. Stay close to the pan as the mixture will rise significantly during this stage.
- Test for the set: Remove the pan from the heat. Take a cold saucer from the freezer and drop a small teaspoon of the hot jam onto it. Let it cool for a minute, then push the edge of the jam with your fingertip. If the surface wrinkles up, the setting point has been reached. If it remains liquid, return the pan to the heat for another 2 to 3 minutes and test again.
- Finish and rest: Once you have achieved a good set, stir in a small knob of butter to help disperse any white foam (scum) on the surface, leaving the jam clear and bright. Allow the jam to sit in the pan for about 15 minutes. This cooling period allows the jam to thicken slightly so the fruit pieces remain suspended rather than floating to the top of the jar.
- Jar and seal: Carefully ladle the jam into warm, sterilized jars, filling them to within 5mm of the top. Seal immediately with lids. Label the jars once they are completely cold.
Recipe Tips
- Stone Removal: Damsons are notorious for their clingy stones. Some people prefer to leave them in and remove them as they eat the jam, but for a professional finish, skimming them during the simmer is the way to go.
- Fruit Ripeness: Use damsons that are just ripe. If they are overripe, they lose the natural pectin needed for a firm set.
- Pectin Boost: Damsons are generally high in pectin, but if you are worried about the set, you can use “jam sugar” which contains added pectin, or add the juice of half a lemon.
- Sterilizing Jars: To sterilize, wash jars in hot soapy water and place them in a low oven at 140 C for 15 minutes. Always use the jars while they are still warm.
What To Serve With Mary Berry Damson Jam Recipe?
This Mary Berry Damson Jam Recipe is a bold, tart treat that needs a creamy or neutral pairing! A Toasted English Muffin with a thick layer of salted butter is the quintessential choice for a zesty breakfast. For a more sophisticated snack, a spoonful over Warm Rice Pudding or Vanilla Ice Cream adds a lovely sharp heat that pairs perfectly with the dairy! A side of Gingernut Biscuits or a glass of Chilled Ginger Beer pairs wonderfully with the deep, plum-like damson notes.
How To Store Mary Berry Damson Jam Recipe
- Pantry Storage: Store sealed, sterilized jars in a cool, dark, and dry place. The jam will remain at its best for up to 12 months.
- Refrigerate: Once opened, keep the jar in the refrigerator and consume within 6 weeks for the freshest flavor.
- Freezing: Jam does not require freezing as the high sugar content acts as a natural preservative.
Mary Berry Damson Jam Recipe Nutrition Facts
- Calories: 52 kcal (per tablespoon)
- Total Fat: 0 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 2 mg
- Total Carbohydrates: 13 g
- Protein: 0.1 g
- Fiber: 0.4 g
Nutrition information is estimated and may vary based on ingredients used.
FAQs
Yes, but the flavor will be much milder and less tart. Damsons have a specific “spicy” depth that regular plums lack.
This usually happens if the sugar wasn’t dissolved properly before boiling, or if the fruit was too ripe and lacked pectin. Try boiling for a few extra minutes and re-testing the set.
No, the skins are where most of the flavor and color live! The simmering process in Step 1 will soften them until they are almost unnoticeable.
Try More Recipes:
Mary Berry Damson Jam Recipe
Description
A classic, sharp, and sophisticated stone fruit preserve featuring the deep, complex flavors of British damsons.
Ingredients
Instructions
- Simmer damsons and water for 15-20 mins until skins are soft.
- Skim off as many floating stones as possible with a slotted spoon.
- Add sugar and stir on low heat until fully dissolved.
- Bring to a rapid rolling boil for 10-12 minutes.
- Perform the wrinkle test on a cold saucer; look for the “wrinkle.”
- Let rest for 15 mins, stir in butter to clear foam.
- Ladle into warm jars and seal immediately.
Notes
- Simmering the fruit before adding sugar is the secret to tender skins.
- The stones provide extra pectin while simmering, so don’t remove them until they float.
- This jam is excellent as a glaze for roast meats as well as a breakfast spread.
