Mary Berry’s Damson Jam is made with ripe damsons, granulated sugar, and water. After simmering damsons and their stones separately, the liquor is combined with sugar, boiled, and tested for set. This recipe yields about 2.1 liters of delicious homemade jam. It takes approximately 1-2 hours to prepare.
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đ Why Youâll Love This Damson Jam Recipe:
- Rich Damson Flavor: It captures the rich, tangy-sweet flavor of ripe damsons, making it a delightful spread.
- Homemade Goodness: Crafting your own jam brings a sense of satisfaction and a homemade touch to your pantry.
- Natural Ingredients: It uses simple ingredients â damsons, sugar, and water â without artificial additives.
- Control Over Sweetness: You can adjust the sweetness to your liking by varying the amount of sugar used.
- Preserving Tradition: It follows traditional jam-making methods that have been passed down through generations.
â What Is Mary Berry Damson Jam Recipe?
Mary Berry’s Damson Jam recipe combines ripe damsons, granulated sugar, and water. After cooking damsons and their stones separately, the liquor and sugar are heated, boiled, and tested for set. The result is a flavorful homemade jam, perfect for spreads and desserts.
đMary Berry Damson Jam Ingredients
- 1.5 kg Damsons (stoned after weighing)
- 1.875 kg Granulated Sugar
- 450 ml Water + 20 ml to simmer with damson stones
đ„Ł How To Make Mary Berry Damson Jam
- In a preserving pan with water, cook the damsons slowly for 20 minutes, turning every now and then.
- At the same time, cook the stones for 20 minutes in a different medium-sized pan with 20 ml of water.
- After the stones are cooked, put them in a bag and use the back of a wooden spoon to press them for a few minutes. You don’t have to squeeze it until it’s dry; there will be clear juice and a little puree.
- After cooking the damsons, add this liquor and then the sugar. Stirring with a wooden spoon, slowly heat until all the sugar is gone.
- Slowly bring to a boil, and then keep it at a rolling boil for 13 minutes. During this time, stir it often with a wooden spoon to keep it from sticking and burning.
- Turn off the heat and put a teaspoon of jam on a cold plate. Wait a few minutes, and if you can push your finger through it and make it crinkle, the jam is ready.
- If not, cook for two more minutes at a time and do the test again.
- When everything is ready, put it in clean jars with a clean lid. It makes 2.1 liters, which is 8 different-sized jars.
đ Recipe Tips
- Choose Ripe Damsons: Select ripe and plump damsons for the best flavor and texture in your jam.
- Cook Damsons Slowly: Cook the damsons slowly in a preserving pan with water, turning them occasionally. This helps them soften and release their juices.
- Cook Damson Stones: Simultaneously, cook the damson stones in a separate pan with a bit of water. This extracts additional flavor and pectin from the stones.
- Extract Flavor from Stones: Place the cooked damson stones in a bag and press them gently with a wooden spoon to extract their clear juice and a bit of puree.
- Incorporate Juice and Sugar: After cooking the damsons, add the extracted liquor from the stones and then the granulated sugar. Stir slowly until the sugar dissolves.
đ„ What To Serve With Damson Jam?
Damson Jam is a versatile condiment that pairs wonderfully with various foods serve it with warm buttered toast, freshly baked scones, croissants, or as a filling for pastries and cakes. It also complements cheese and charcuterie boards for a delightful contrast.
đ How To Store Leftovers Damson Jam?
- Jars: Transfer any remaining jam into sterilized airtight glass jars seal them tightly with lids for up 3 weeks.
- Refrigeration: Store one jar in the refrigerator for short-term use, where it can stay fresh for 5 weeks.
- Cool, Dark Place: Keep the remaining jars in a cool, dark, and dry place, away from direct sunlight and heat these unopened jars can last for up to a year or more.
How To Reheat Leftovers Damson Jam?
- Microwave: Scoop the desired amount of damson jam into a microwave-safe bowl heat it in short bursts of 10-20 seconds, stirring in between each interval, until it reaches your desired temperature.
- Stovetop: Place the damson jam in a small saucepan and warm it over low heat, stirring frequently to prevent it from sticking or burning, until it’s gently heated through for up 5 minutes.
FAQs
How do I select the best Damsons for making jam?
Look for ripe Damsons that are deep purple, firm but not hard, and without blemishes. Slightly overripe fruit is okay as it will have a higher sugar content and more intense flavor, which is great for jam.
Can I make Damson Jam without adding pectin?
Yes, Damsons naturally contain pectin, especially in the skins and stones. Cooking the jam for a longer period will naturally thicken it, for a firmer set, you might choose to add commercial pectin.
How do I know when my Damson Jam is ready?
Perform the “wrinkle test.” Drop a small amount of jam onto a chilled plate and wait a few seconds. Push the jam with your finger; if it wrinkles, it’s set. Another method is using a candy thermometer; jam sets at around 220°F (104°C).
Why did my Damson Jam turn out too runny or too thick?
Runny jam might not have cooked long enough or had too much liquid. Overly thick jam may have cooked too long or had too much sugar or pectin. Adjust cooking time and ingredient ratios accordingly next time.
Can I reduce the sugar in my Damson Jam?
While sugar helps preserve jam, you can reduce it slightly significantly less sugar may affect the set and shelf life. For low-sugar jams, use a pectin specifically designed for low-sugar recipes.
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Mary Berry Damson Jam Nutrition Facts
Amount Per Serving
- Calories: 330 kcal
- Carbohydrates: 33 g
- Protein: 1 g
- Fat: 22 g
- Saturated Fat: 13 g
- Cholesterol: 81 mg
- Sodium: 23 mg
- Potassium: 180 mg
- Fiber: 1 g
- Sugar: 29 g
- Vitamin A: 875 IU
- Vitamin C: 52.5 mg
- Calcium: 53 mg
- Iron: 0.4 mg
Mary Berry Damson Jam
Description
Mary Berry’s Damson Jam is made with ripe damsons, granulated sugar, and water. After simmering damsons and their stones separately, the liquor is combined with sugar, boiled, and tested for set. This recipe yields about 2.1 liters of delicious homemade jam. It takes approximately 1-2 hours to prepare.
Ingredients
Instructions
- In a preserving pan with water, cook the damsons slowly for 20 minutes, turning every now and then.
- At the same time, cook the stones for 20 minutes in a different medium-sized pan with 20 ml of water.
- After the stones are cooked, put them in a bag and use the back of a wooden spoon to press them for a few minutes. You don’t have to squeeze it until it’s dry; there will be clear juice and a little puree.
- After cooking the damsons, add this liquor and then the sugar. Stirring with a wooden spoon, slowly heat until all the sugar is gone.
- Slowly bring to a boil, and then keep it at a rolling boil for 13 minutes. During this time, stir it often with a wooden spoon to keep it from sticking and burning.
- Turn off the heat and put a teaspoon of jam on a cold plate. Wait a few minutes, and if you can push your finger through it and make it crinkle, the jam is ready.
- If not, cook for two more minutes at a time and do the test again.
- When everything is ready, put it in clean jars with a clean lid. It makes 2.1 liters, which is 8 different-sized jars.
Notes
- Choose Ripe Damsons: Select ripe and plump damsons for the best flavor and texture in your jam.
- Cook Damsons Slowly: Cook the damsons slowly in a preserving pan with water, turning them occasionally. This helps them soften and release their juices.
- Cook Damson Stones: Simultaneously, cook the damson stones in a separate pan with a bit of water. This extracts additional flavor and pectin from the stones.
- Extract Flavor from Stones: Place the cooked damson stones in a bag and press them gently with a wooden spoon to extract their clear juice and a bit of puree.
- Incorporate Juice and Sugar: After cooking the damsons, add the extracted liquor from the stones and then the granulated sugar. Stir slowly until the sugar dissolves.