Mary Berry Damson Jam

This easy Mary Berry Damson Jam is a delightful and simple treat that transforms fresh damsons into a sweet, fruity spread. Perfect for breakfast or dessert, it uses common ingredients and can be enjoyed on toast or in desserts. Enjoy the rich flavor and vibrant color of this homemade jam!

Ingredients Needed

• 1 kg / 2 lb 4 oz damsons (frozen is fine)
• 850 g / 1 lb 13 oz granulated sugar

How To Make Damson Jam

1. Prepare Equipment: Have sterilized jars, a heatproof pouring jug, a jam funnel, and two saucers in the freezer to get cold.
2. Prepare Damsons: Remove the stones from the damsons and place them in a large stock pot or jam-making pan. If using frozen damsons, let them thaw partially and then remove the stones with a cherry pitter.
3. Cook Fruit: Add 300 ml / 10½ fl oz of water to the damsons and bring to a simmer. Cook the fruit for 20 minutes or until very soft.
4. Dissolve Sugar: Pour in the sugar and cook over medium heat, stirring frequently, until the sugar is completely dissolved.
5. Boil: Bring the jam to a rapid boil, skimming off any foam that accumulates on top. Boil for 9-10 minutes or until the setting point is reached.
6. Test for Set: To test for a set, turn off the heat and drop a teaspoon of jam onto a cold saucer. After a few minutes, push it with a finger; if it crinkles, it’s set. If runny, return to the boil for another 2-3 minutes and test again.
7. Fill Jars: Once the setting point is reached, turn off the heat and let the jam cool for 5 minutes. Line up the sterilized jars and use the heatproof jug to pour the jam through the funnel, leaving a 2 cm / ¾ in space at the top. Seal with clean, new lids.

Recipe Tips

• Choose Ripe Damsons: Use ripe, firm damsons for the best flavor. If they are too soft, the jam may become too runny.
• Sterilise Jars Properly: Make sure your jars are sterilized in hot water or an oven to prevent spoilage. This keeps your jam fresh for longer.
• Use a Sugar Thermometer: If you have one, use a sugar thermometer to check the setting point. The jam should reach around 105°C (220°F) for a good set.
• Test for Set Frequently: Don’t hesitate to test for Set a few times. If the jam is not setting, you may need to boil it for a bit longer.
• Store in a Cool, Dark Place: Once sealed, store your jam in a cool, dark place to maintain its flavor and quality. Avoid direct sunlight.

How To Store Leftovers?

• Refrigerate: Let the leftover damson jam cool until it reaches room temperature. Once cooled, store it in an airtight jar in the fridge. The jam will keep for up to a year in the refrigerator.
• Freeze: If you want to freeze the jam, pour it into a freezer-safe container, leaving some space at the top for expansion. It can be frozen for up to a year. To use, thaw it in the fridge overnight before serving.

Nutrition Facts

Serving Size: 1 tablespoon (20g)

• Calories: 50
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 0mg
• Total Carbohydrate: 14g
• Sugars: 14g
• Protein: 0g

Try More Mary Berry Recipes:

• Mary Berry Lamb Moussaka
• Mary Berry Coconut Macaroons
• Mary Berry Smoked Mackerel Pate
• Mary Berry Ham Hock Terrine