Damson jam recipe Mary berry is a delightful way to preserve the delicate and sweet flavor of fresh damson plums. This recipe is simple and easy to follow, producing a delicious jam that is perfect for spreading on toast or scones. Mary Berry’s attention to detail and expertise in baking and preserving makes this jam recipe a must-try for any home cook looking to capture the essence of fresh damsons in a tasty and homemade treat.
Why people also love Damson jam recipe Mary berry
People love This recipe because it is created by a highly respected culinary expert known for her reliable and delicious recipes. The unique and tangy flavor of damsons makes the jam a favorite among many, and Mary Berry’s recipe ensures that the natural taste of the fruit shines through. Making homemade jam can be a rewarding experience, and Mary Berry’s clear instructions and expertise make the process easy and enjoyable for both experienced cooks and beginners. Overall, people love this recipe for its reliability, delicious flavor, and the satisfaction of creating a homemade treat that can be enjoyed for months to come.
Ingredients:
- 2 pounds damson plums, washed and pitted
- 2 pounds granulated sugar
- Juice of 1 lemon
Instructions:
- Place the damson plums in a large, heavy-bottomed saucepan and add a splash of water. Cook over low heat until the fruit softens and breaks down, stirring occasionally to prevent sticking, for about 20-30 minutes.
- Add the sugar and lemon juice to the pan and stir until the sugar has dissolved. After this,Increase the heat to medium-high and bring the mixture to a rapid boil, stirring frequently.
- Boil the jam for about 10-15 minutes, or until it reaches the setting point (105°C/220°F on a candy thermometer).
- Remove the pan from the heat and let it sit for a few minutes to cool slightly. Skim off any foam from the surface of the jam.
- Ladle the hot jam into sterilized jars, leaving a small headspace. Seal the jars with lids and allow them to cool completely before storing in a cool, dark place.
Quick Facts
- Preparation time: 20 minutes
- Cooking time: 1 hour
- Serves: Makes approximately 4-5 jars of jam
Main ingredients:
- 2 lbs damsons, washed and pitted
- 2 lbs granulated sugar
- Juice of 1 lemon
- Water
Nutritional information:
- Damson jam is high in sugar and calories, so it should be enjoyed in moderation as part of a balanced diet.
- Nutritional values will vary depending on the specific ingredients used and portion size.
Serving suggestions:
- Damson jam is delicious served on toast, scones, or as a filling for cakes and pastries.
- It can also be used as a glaze for meats or added to sauces and dressings for a sweet and tangy flavor.
variations and substitutions you can try for the Damson jam recipe:
- Add spices: Add a pinch of cinnamon, cloves, or star anise for a warm and spicy flavor.
- Citrus zest: Add some lemon or orange zest for a citrusy twist.
- Vanilla: Add a splash of vanilla extract for a sweet and fragrant flavor.
- Alcohol: You can add a splash of rum, brandy, or whiskey for a boozy kick.
- Reduced sugar: If you prefer a less sweet jam, you can reduce the amount of sugar used or use a sugar substitute like honey or maple syrup.
- Mixed fruit: You can mix damsons with other fruits like apples, plums, or berries for a different flavor profile.
- Chunky jam: Instead of pureeing the damsons, you can leave them slightly chunky for a more textured jam.
- Pectin: If you’re having trouble getting the jam to set, you can add a commercial pectin product to help it thicken.
Recommendations and notices
- Choose ripe damsons: Make sure to use ripe damsons for the best flavor. They should be slightly soft to the touch and have deep, rich color.
- Pitting damsons: Pitting damsons can be a time-consuming task. You can speed up the process by using a cherry pitter or cutting the fruit and removing the pits with a knife.
- Sterilize jars: Before filling the jars with jam, make sure to sterilize them by washing them in hot, soapy water and then placing them in a warm oven to dry completely.
- Testing for set: To check if the jam has reached the desired set, place a small amount on a chilled plate. The jam should wrinkle when pushed with your finger. If it’s too runny, continue cooking and testing until it reaches the desired consistency.
- Skimming foam: While cooking the jam, skim off any foam that forms on the surface. This will result in a cleaner, clearer jam.
- Storage: Store the jam in a cool, dark place. Once opened, keep it refrigerated and consume within a few weeks.
People also ask questions and answers for Damson jam recipe Mary berry
Q: Can I use frozen damsons to make jam?
A: Yes, you can use frozen damsons to make jam. Simply allow them to thaw before using in the recipe.
Q: How long will homemade Damson jam last?
A: When stored in sterilized jars in a cool, dark place, homemade Damson jam can last up to a year. Once opened, store it in the refrigerator and consume within a few weeks.
Q: Can I reduce the sugar in the Damson jam recipe?
A: You can reduce the sugar in the recipe, but keep in mind that sugar acts as a preservative and helps the jam to set. You may need to adjust the cooking time or add a commercial pectin product to compensate for the reduced sugar.
Q: Can I add other fruits to the Damson jam recipe?
A: Yes, you can add other fruits like apples, plums, or berries to the Damson jam recipe for a different flavor profile. Just adjust the sugar and cooking times accordingly.
Q: How do I know when the Damson jam is set?
A: To test if the jam has reached the desired set, place a small amount on a chilled plate. The jam should wrinkle when pushed with your finger. If it’s too runny, continue cooking and testing until it reaches the desired consistency.
Conclusion:
Mary Berry’s damson jam recipe is a delicious and simple way to preserve the unique flavor of damson plums. This jam is perfect for spreading on toast, scones, or using in baking. With just a few ingredients and easy-to-follow instructions, you can create a homemade jam that will impress your friends and family. Enjoy the sweet and tangy taste of damsons all year round with this delightful recipe!
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