Mary Berry Damson Jam Recipe

The Mary Berry Damson Jam Recipe is a rich and fruity preserve with a deep purple colour and a beautifully balanced sweet-sharp flavour. It’s the sort of traditional homemade jam that feels perfect spread over warm toast, spooned onto scones or tucked into cakes and pastries.

A good damson jam should have a smooth, glossy texture with a deep, concentrated fruit flavour and a gentle tartness that keeps it from becoming overly sweet. Slow simmering helps the damsons release their natural pectin, creating a thick, velvety jam that sets beautifully while preserving the vibrant taste of the fruit.

Ingredients

For the Jam

• 1.5kg damsons
• 1.5kg granulated sugar
• 150ml water
• 1 lemon, juiced

How to Make Mary Berry Damson Jam Recipe

Prepare the Damsons

Wash the damsons thoroughly, remove the stems and stones, and halve the fruit.

Cook the Fruit

Place the damsons and water into a large saucepan. Bring to a gentle simmer and cook for about 20 minutes until the fruit softens and the skins split.

Add Sugar and Lemon

Stir in the granulated sugar and lemon juice until the sugar has completely dissolved.

Boil the Jam

Increase the heat and boil rapidly for about 10 minutes, stirring frequently until the jam thickens.

Test the Setting Point

Place a spoonful of jam onto a chilled plate and push it gently with your finger. If it wrinkles, the jam is ready.

Skim and Jar the Jam

Skim off any foam from the surface, then carefully ladle the hot jam into sterilised jars and seal immediately.

Cool and Store

Leave the jars to cool completely before checking the seals and storing in a cool, dark place.

Final Check

Once cooled, the jam should be thick, glossy and richly coloured with a balanced sweet-sharp flavour.

Recipe Tips

• Use ripe damsons for the best flavour — underripe fruit can result in a sour jam.
• Sterilise jars by washing them in hot soapy water, then drying in a low oven — this prevents spoilage.
• Don’t skip the setting point test — it ensures your jam will set properly and not be too runny.
• Stir constantly during boiling to prevent the jam from burning — burnt jam will have a bitter taste.
• Use a wide pan to allow for faster evaporation — this helps thicken the jam more efficiently.
• Skim off any scum for a clearer jam — scum can make the jam cloudy and affect the texture.

Healthy Alternatives / Variations

• Add a cinnamon stick during cooking for a spiced flavour.
• Include a vanilla pod for a subtle vanilla note.
• Mix in a handful of blackberries for a mixed berry jam.
• Add a splash of brandy for a boozy twist.
• Use half brown sugar for a deeper, caramel-like flavour.

Ingredient Substitutions

• Use plums if damsons are unavailable.
• Substitute lime juice for lemon juice for a different citrus note.
• Try using honey instead of sugar for a natural sweetener.
• Use jam sugar with added pectin if your damsons are very ripe.

How to Serve

Serve this damson jam on warm buttered toast or scones for a delightful breakfast treat. It also pairs beautifully with cheese, adding a sweet contrast to savoury flavours.

Pairing Ideas

This jam pairs well with creamy cheeses like Brie or Camembert. For a classic British experience, enjoy it with a cup of Earl Grey tea.

How to Store Leftovers

Room Temperature

Store unopened jars in a cool, dark place for up to a year. Once opened, keep in the fridge and use within a month.

Freezer

Freezing is not recommended as it can alter the texture of the jam.

Reheating

To refresh opened jam, allow it to come to room temperature before serving.

Nutrition (per serving, approx.)

• Calories: 50 kcal
• Carbohydrates: 13g
• Protein: 0g
• Fat: 0g

FAQs

Can I use frozen damsons for this recipe?

Yes, you can use frozen damsons. Just make sure to thaw them completely and drain any excess water before starting the recipe.

How can I tell if my jam is set?

Perform the wrinkle test by placing a small amount of jam on a cold plate. If it wrinkles when pushed, the jam is set.

Why is my jam cloudy?

Cloudiness can occur if the scum is not skimmed off during cooking. Make sure to remove it for a clearer jam.

Can I reduce the sugar in the recipe?

Reducing sugar can affect the set and preservation of the jam. It’s best to follow the recipe for optimal results.

Mary Berry Damson Jam Recipe

Recipe by Eleanor HayesCourse: BreakfastCuisine: BritishDifficulty: Intermediate

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Capture the essence of summer with the Mary Berry Damson Jam Recipe. This rich, sweet-tart jam is perfect for breakfast or gifting.

Ingredients

• 1.5kg damsons

• 1.5kg granulated sugar

• 150ml water

• 1 lemon, juiced

Directions

• Wash and halve the damsons, removing stones.
• Simmer damsons with water until soft and skins split, about 20 minutes.
• Add sugar and lemon juice, stirring until dissolved.
• Boil mixture for 10 minutes, stirring frequently.
• Test setting point by dropping jam on a cold plate and checking for wrinkles.
• Skim scum and ladle jam into sterilised jars, sealing immediately.
• Cool jars completely at room temperature before storing.
• Ensure jam is deep purple with a firm set and glossy sheen.

Notes

• Use ripe damsons for the best flavour — underripe fruit can result in a sour jam.
• Sterilise jars by washing them in hot soapy water, then drying in a low oven — this prevents spoilage.
• Don’t skip the setting point test — it ensures your jam will set properly and not be too runny.
• Stir constantly during boiling to prevent the jam from burning — burnt jam will have a bitter taste.
• Use a wide pan to allow for faster evaporation — this helps thicken the jam more efficiently.
• Skim off any scum for a clearer jam — scum can make the jam cloudy and affect the texture.