Damson jam recipe mary berry
Damson jam recipe mary berry
I. Introduction
Mary Berry is a famous figure in British cooking. She has inspired many home cooks with her simple recipes and love for fresh ingredients. Her recipes remind people of special memories and provide comfort, making them ideal for family gatherings or quiet days at home. This damson jam recipe highlights her focus on quality and tradition. It also includes useful background information, nutritional details, and vegan options, ensuring it tastes amazing and stays true to its origins.
II. Mary Berry’s Unique Approach & Historical Context
Mary Berry is famous for always using the best ingredients. As a trained chef and cookbook author for more than fifty years, her recipes are trusted and respected. Damson jam, made from the tasty and tangy damson plum, has a long history that goes back to Roman times when plums first grew in Britain. Over the years, this jam changed from just a way to keep fruit fresh to a beloved addition to scones and cheeses.
Mary Berry’s damson jam recipe follows traditional methods, focusing on ripe damsons and just the right amount of sugar to bring out the natural fruit taste. This recipe honors history while showing her passion for British cooking.
III. Notices on Ingredients & Equipment
Ingredients:
- Damson Plums: 1 kg, fully ripe
- Granulated Sugar: 750 g
- Water: 300 ml
- Juice of 1 Lemon: for acidity
Quality Recommendations: Choose damsons that are plump and slightly soft to ensure the best flavor. For sugar, opt for granulated sugar as it dissolves easily and helps achieve a smooth jam texture.
Equipment:
- Large heavy-based saucepan
- Wooden spoon
- Sterilized jars with lids
- Thermometer (optional, for precise jam setting)
- Muslin cloth or fine sieve (for straining)
IV. Recipe Instructions
Prepare the Damsons: Rinse the damson plums under cold water and remove any stems. Place them in a large heavy-based saucepan along with the water.
Cook the Fruit: Heat the saucepan over medium heat, stirring occasionally until the plums start to break down and release their juices (about 10-15 minutes).
