This damson jam is a deep ruby-purple preserve with a rich, slightly tart flavour that sets firm and glossy in the jar. The natural pectin in damsons makes them wonderfully reliable for home jam-making, giving a clean set without any added pectin. The result is a preserve that is bright on the palate, beautifully spreadable, and just sharp enough to cut through butter on warm toast.

This Mary Berry damson jam recipe is well suited to a first-time jam maker. The quantities are manageable, the method is clear, and damsons behave predictably during cooking. It works equally well as a breakfast preserve, a filling for sponge cakes, or a partner to mature cheese on a cheeseboard. From start to finish, it is ready in around 1 hour 30 minutes, including the time needed to reach a proper set.

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Ingredients

For the Jam

1kg fresh damsons, washed
150ml cold water
750g granulated white sugar

To Prepare

Small knob of unsalted butter, approximately 10g
Juice of half a lemon, freshly squeezed

To Finish

Sterilised jam jars with lids, approximately 3 x 300ml jars
Wax discs and cellophane covers, optional

How to Make Mary Berry Damson Jam

Sterilise the jars:

Wash the jam jars and lids in hot soapy water, rinse well, then place upright on a baking tray in an oven set to 140°C (fan 120°C, Gas 1) for 15 minutes. Leave them in the oven until the jam is ready to pour, as hot jam must go into hot jars to form a proper seal.

Place a saucer in the freezer:

Put two or three small saucers into the freezer at the start of cooking. These are used later to test whether the jam has reached a set, so a cold surface is essential for the wrinkle test to work accurately.

Simmer the damsons:

Place the washed damsons into a large, heavy-based saucepan or preserving pan with 150ml cold water and the lemon juice. Bring to a gentle simmer over a medium heat and cook for 20 to 25 minutes, stirring occasionally, until the fruit has completely softened and the skins have broken down. The lemon juice encourages the natural pectin to activate during this stage.

Remove the stones:

Use a slotted spoon to fish out the damson stones as they rise to the surface during cooking. Continue stirring and removing any remaining stones until none are left in the pan. This step requires patience, as the stones release gradually as the fruit breaks down.

Add the sugar:

Add the 750g of granulated sugar to the softened fruit, stirring over a low heat until every grain has dissolved before turning up the heat. Undissolved sugar will cause the jam to crystallise in the jar, so take your time at this stage and check the back of the spoon looks clean and clear before proceeding.

Bring to a rolling boil:

Once the sugar has dissolved, increase the heat and bring the jam to a rapid, rolling boil. Stir in the small knob of butter, which helps reduce any surface foam. Boil briskly for 8 to 12 minutes without stirring. The jam will darken slightly and begin to look glossy.

Test for a set:

After 8 minutes, remove the pan from the heat. Drop a small amount of jam onto a cold saucer from the freezer and leave it for one minute. Push the jam gently with your fingertip; if the surface wrinkles and holds its shape, the jam has set. If it is still liquid, return the pan to the heat and boil for a further 3 to 4 minutes before testing again.

Pot the jam:

Leave the jam to rest in the pan for 5 minutes off the heat, which allows it to thicken slightly and reduces the chance of the fruit floating in the jars. Pour carefully into the hot sterilised jars using a wide-mouthed funnel and a ladle. Fill to within 5mm of the top, seal immediately with lids, and leave undisturbed to cool completely.

Tips for the Best Mary Berry Damson Jam

01 Why has my damson jam not set and stayed runny in the jar? + −

The jam did not reach setting point before it was potted. Return the opened jam to a clean saucepan, bring it back to a rolling boil, and test again using the wrinkle test on a cold saucer. Boil in 3-minute bursts until a firm wrinkle forms.

02 Why is my damson jam grainy or crystallised in the jar? + −

Crystallisation happens when sugar is added before the fruit is fully softened, or when it is not completely dissolved before boiling. Always ensure the fruit is thoroughly broken down first, stir slowly over a low heat after adding the sugar, and check the back of the spoon is free of grains before raising the temperature.

03 How do I stop the damson jam from foaming excessively during boiling? + −

Stir a small knob of cold butter into the jam just as the rolling boil begins. The fat breaks the surface tension that causes foam to build. Any remaining foam can be skimmed off with a metal spoon before potting.

04 Why is the fruit floating at the top of my jars instead of being evenly distributed? + −

Fruit floats when jam is potted too quickly after reaching setting point. Resting the jam in the pan for 5 minutes off the heat allows it to thicken enough to suspend the fruit evenly throughout the jar.

05 Why does my damson jam have a dull colour rather than a bright ruby finish? + −

Overcooking beyond setting point darkens the colour and dulls the brightness. Once the wrinkle test gives a positive result, remove the pan from the heat immediately and pot without delay. Boiling beyond this point also affects the fresh flavour.

Serving Suggestions

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Spread thickly onto warm, freshly toasted white bread with a generous layer of salted butter for a classic breakfast pairing.

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Spoon into the centre of a Victoria sponge between layers of lightly whipped double cream for a traditional afternoon tea filling.

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Serve alongside a wedge of sharp cheddar or crumbly lancashire cheese on a wooden board, where the tartness of the jam balances the richness of the cheese.

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Stir a spoonful into natural yogurt with a handful of toasted oats for a simple, sharp-sweet breakfast bowl.

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Warm gently and drizzle over a plain steamed sponge pudding in place of golden syrup for a deeper, fruit-forward pudding sauce.

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Storage

UP TO 12 MONTHS

Room Temperature

Store sealed, unopened jars in a cool, dark cupboard for up to 12 months. Once opened, keep at room temperature and use within four weeks, always using a clean, dry spoon.

UP TO 4 WEEKS

Refrigerator

After opening, store the jar in the refrigerator for up to four weeks. Allow the jam to come to room temperature for around 10 minutes before spreading if it has firmed up in the cold.

UP TO 12 MONTHS

Freezing

Transfer jam into small, freezer-safe containers leaving a centimetre of headspace, seal tightly, and freeze for up to 12 months. Defrost overnight in the refrigerator and use within two weeks once thawed.

Nutrition

Calories

kcal per serving (1 tbsp)

12g

Carbohydrates

0.1g

Protein

0.1g

Fat

Saturated Fat

1mg

Sodium

Nutrition values are estimates per 15g tablespoon serving and may vary depending on the specific ingredients used, the ripeness of the fruit, and the final yield of the jam.

FAQs

01 Can I use frozen damsons instead of fresh ones in this recipe? + −

Yes, frozen damsons work well and are an excellent option when fresh ones are out of season. Defrost them fully before starting and drain any excess liquid, as frozen fruit releases more water during thawing, which can affect the cooking time and final consistency.

02 Can I reduce the amount of sugar in this damson jam recipe? + −

Reducing the sugar significantly will affect both the set and the shelf life of the jam. Sugar acts as a preservative as well as a sweetener in traditional jam-making. A small reduction of around 50g is possible without major issues, but dropping below 700g for this quantity of fruit may result in a soft, loose set and a shorter storage life.

03 Can I make this damson jam recipe without a preserving pan? + −

A large, wide, heavy-based saucepan works perfectly well. The key is choosing a pan with enough depth that the jam can boil vigorously without spilling over, and enough width to allow the liquid to evaporate quickly and help the jam reach setting point at a sensible speed.

04 Can I double the quantities in this Mary Berry damson jam recipe? + −

Doubling the recipe is possible, but the jam will take longer to reach setting point because there is a larger volume to heat through. Use the wrinkle test rather than relying on a fixed boiling time, and ensure the pan is large enough to accommodate the rolling boil safely without any risk of overflow.

05 Can I use jam sugar instead of granulated sugar for this recipe? + −

Jam sugar contains added pectin, and since damsons are already high in natural pectin, using it can produce an overly firm, almost rubbery set. Granulated white sugar gives the correct, spreadable consistency for this particular fruit. If you do use jam sugar, reduce the boiling time slightly and check for a set after just 6 minutes.

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Conclusion

This Mary Berry damson jam recipe gives a rich, deep-coloured preserve with a firm, glossy set and a pleasingly tart finish. Damsons are one of the most reliable fruits for home jam-making, and this method makes the most of their natural pectin and vibrant flavour. The recipe yields approximately 3 jars of 300ml each, which is a practical amount for a household to enjoy over several months, whether on toast at breakfast, layered into a sponge, or tucked into a hamper as a gift.

Give the recipe a try during damson season and see how straightforward a proper homemade jam can be. If it works well for you, leave a comment below to let others know, or share it with a friend who has been thinking about making preserves for the first time. If you enjoyed this, you might also like the Mary Berry Chocolate Roulade Recipe for another classic bake that is just as satisfying to make at home.