Damson Jam Recipe Mary berry

As summer wanes and the days turn crisp, the hedgerows of Britain burst forth with a jewel-toned bounty: damsons. These small, inky-blue plums are tart and tangy, perfect for capturing in a jar of homemade jam. And what better recipe to follow than the one from the doyenne of baking herself, Mary Berry?

This damson jam recipe is a classic, offering a perfect balance between sweet and tart. It’s deceptively simple to make, yet yields a stunning homemade preserve that elevates everything from toast and scones to cheese board and yogurt parfaits.

What Makes Damson Jam Recipe Mary berry Special?

Focus on Freshness: Berry emphasizes using ripe damsons for the best flavor and natural pectin, a gelling agent that creates that perfect jam set.
Just the Right Amount of Sugar: The recipe avoids overloading the jam with sugar, allowing the damsons’ natural tartness to shine through.
Simple Technique: Berry’s method is straightforward, making it achievable for jam-making beginners.

Ingredients:

1.8 kg (4 lbs) damsons
1.8 kg (4 lbs) granulated sugar
200 ml (7 fl oz) water

Equipment:

Large heavy-bottomed saucepan
Slotted spoon
Potato masher (optional)
Jam jars with lids (sterilized)
Jelly strainer (optional)

Instructions:

Prep the Damsons: Wash the damsons thoroughly and pat them dry. Traditionally, damsons are not peeled, but you can remove the skins if you prefer a smoother texture. To do this, prick each damson with a needle and blanch in boiling water for 30 seconds. Drain and plunge into cold water. The skins should then slip off easily.
Stone the Fruit: This can be done in a few ways. Using a sharp knife, halve the damsons and remove the stones. Alternatively, for very ripe damsons, you can squeeze the pulp through a sieve, leaving the stones behind.
Simmer and Soften: Place the damsons and water in the saucepan. Bring to a gentle simmer and cook for 15-20 minutes, or until the damsons are softened and beginning to release their juices.
Sweeten the Mix: Add the sugar to the pan and stir constantly until it dissolves completely.
Reach the Setting Point: Increase the heat and bring the jam to a rolling boil. Skim off any froth that rises to the surface. Continue boiling rapidly for around 10-15 minutes, or until the jam reaches setting point.Testing for Setting Point: There are two ways to test if your jam is ready. The traditional method is to spoon a small amount of jam onto a chilled saucer. Let it cool for a minute, then push your finger through it. If the surface wrinkles, the jam is set. Alternatively, you can use a digital thermometer and aim for a temperature of 105°C (221°F).
Strain (Optional): If you prefer a smoother jam, you can pass the jam through a jelly strainer to remove any remaining skin or pulp.
Sterilize and Jar: While the jam is hot, sterilize your jars and lids. Carefully ladle the hot jam into the prepared jars, leaving a small headspace at the top. Wipe the rims clean and seal tightly with the lids.
Cool and Store: Leave the jars to cool completely at room temperature. Once cool, label your jars with the date and store them in a cool, dark place. Your homemade damson jam will keep for up to a year.

Tips from Mary Berry:

For a richer flavor, add a few tablespoons of lemon juice or a vanilla pod to the jam while it’s simmering.
If your damsons are not particularly juicy, you may need to add a little extra water during the simmering stage.
Don’t overcook the jam, or it will become too thick and lose its vibrant color.

Enjoy the Taste of Autumn:

With its beautiful jewel tones and delightful tart-sweet flavor, Mary Berry’s damson jam is a taste of autumn that you can enjoy all year round. So, gather your damsons, follow Mary’s simple yet effective method, and create a jar (or two) of homemade magic to savor and share.

Benefits of Homemade Damson Jam:

Preserves the Harvest: Damson season is short-lived, so making jam is a wonderful way to enjoy these unique fruits throughout the year.
Healthy Choice: Packed with antioxidants and vitamins, damsons offer a delicious and nutritious addition to your diet. Compared to store-bought jams, homemade versions often have less added sugar.
Customizable Flavor: This recipe provides a base, but feel free to experiment with additional flavors like vanilla bean, ginger, or a splash of sloe gin.

Frequently Asked Questions about Damson Jam Recipe Mary berry

Here are some of the most commonly asked questions about Mary Berry’s Damson Jam Recipe:

Q: Do I need to peel the damsons?

A: Traditionally, damsons are not peeled for jam as the skins add color and pectin. However, if you prefer a smoother texture, you can peel them following the instructions in the recipe.

Q: How can I remove the damson stones easily?

A: There are a few methods:

Halve the damsons with a sharp knife and remove the stones manually.
For very ripe damsons, you can squeeze the pulp through a sieve, leaving the stones behind.
Some people use a cherry pitter, but damsons are slightly larger than cherries so this may not be as effective.

Q: My jam isn’t setting. What can I do?

A: There are a few reasons why your jam might not be setting:

Undercooked: The jam needs to reach a high enough temperature (around 105°C/221°F) to set properly. Make sure you follow the boiling time instructions carefully.
Not enough pectin: If your damsons are not very ripe, they may be lacking in natural pectin. You can add a commercially prepared pectin according to the package instructions. Too much sugar: While sugar helps with setting, too much can actually prevent it. Make sure you measure accurately.

Q: Can I substitute another type of fruit for damsons?

A: Yes, you can substitute other tart fruits such as plums, greengages, or even sour cherries. However, the flavor and cooking time may vary slightly, so you may need to adjust the recipe accordingly.

Q: How long will my damson jam last?

A: Properly sealed and stored in a cool, dark place, your homemade damson jam should keep for up to a year. Once opened, store it in the refrigerator and consume within a month.

Cook and Prep Time for Damson Jam Recipe Mary berry

Mary Berry’s Damson Jam Recipe is a relatively simple recipe to follow, but it does require some prep and cooking time. Here’s a breakdown of the estimated times involved:

Prep Time:

Washing and prepping damsons (including pitting): 15-20 minutes (depending on the method used for pitting)

Cook Time:

Simmering damsons with water: 15-20 minutes
Dissolving sugar and reaching setting point: 10-15 minutes

Total Active Time:

Approximately 40-50 minutes

Additional Considerations:

Sterilizing jars and lids: 10-15 minutes (depending on your chosen sterilization method)
Cooling time for jam: Several hours (best to leave it overnight at room temperature)

Overall Time:

Plan for around 2-3 hours for the entire process, from prepping the damsons to storing the cooled jam. This includes prep time, cooking time, sterilizing jars, and cooling.

Tips for Saving Time:

If you’re short on time, you can purchase pre-stoned damsons to save on the pitting process.
While the jam simmers, you can sterilize your jars and lids simultaneously.

Notice 1:

Capture the essence of autumn with Mary Berry’s Damson Jam Recipe! This delicious and easy-to-follow recipe transforms seasonal damsons into a delightful homemade preserve perfect for toast, scones, and more.

Notice 2:

Looking for a taste of Britain? Try Mary Berry’s classic Damson Jam Recipe! Made with just a few simple ingredients, this recipe is perfect for beginners and experienced jam-makers alike.

Notice 3:

Don’t let damson season pass you by! Preserve the harvest with Mary Berry’s time-tested Damson Jam Recipe. Enjoy its beautiful color, tart-sweet flavor, and endless recipe possibilities throughout the year.

Nutritional Information for Damson Jam Recipe Mary berry (approximate per serving)

While homemade damson jam is certainly delicious, it’s important to be mindful of its sugar content. Here’s a breakdown of the estimated nutrients per serving (remember that serving size can vary depending on how much jam you enjoy):

Calories: Due to the high sugar content, a serving (around 1 tablespoon) will likely contain around 50-60 calories.
Sugar: This recipe uses 1.8kg (4 lbs) of sugar for 1.8kg (4 lbs) of damsons. This means a significant amount of sugar is added to the jam.
Fat: The recipe contains minimal to no fat.
Protein: Damsons themselves contain a small amount of protein, but the overall contribution per serving is negligible.
Fiber: Damsons are a good source
Vitamins and Minerals: Damsons are a source of vitamins C, A, and K, as well as potassium. However, the amount of these vitamins and minerals retained in the jam after cooking is likely to be lower.

Here are some additional points to consider:

This recipe offers a delicious way to enjoy damsons, but it’s best enjoyed in moderation due to the added sugar. For a potentially healthier option, you could explore using a sugar substitute with proper conversions, though this may affect the final texture and setting of the jam.
If you’re watching your sugar intake, consider consuming smaller portions of the jam and pair it with whole-wheat toast or yogurt to add fiber and other nutrients to your meal.

Overall, Mary Berry’s Damson Jam Recipe is a lovely treat to be enjoyed as part of a balanced diet. Just be mindful of the sugar content and portion size.

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