Delia Smith Strawberry Jam

I remember summers at my nan’s – the kitchen windows wide open, bees humming lazily at the sill, and the faint perfume of strawberries bubbling on the hob. She didn’t use a recipe book much, but if she did, it was Delia’s. This Delia Smith Strawberry Jam is more than a preserve; it’s a memory in a jar. Sweet, glossy, a little tart from the lemon — and absolutely what you want on buttered toast in the middle of February when you miss the sun.

Making strawberry jam like Delia’s is one of those rituals that slows you down. Just strawberries, sugar, lemon, and a bit of patience. No pectin, no tricks — just proper technique. And I’m going to walk you through every little step.

Ingredients List

• 2 pounds fresh strawberries, hulled
  – The riper, the better. Avoid underripe ones — they’ll lack sweetness and fragrance.
• 4 cups white sugar
  – Helps preserve the jam and balances the berries’ natural tartness.
• ¼ cup lemon juice
  – Acts as a natural pectin and keeps the flavour bright.

How to Make It (Instructions)

1. Crush the strawberries in a large bowl with a potato masher or your hands until you’ve got 4 cups of pulp.
   (If your toddler walks in and tries to help – let them. Sticky memories are still good memories.)
2. Transfer to a heavy-bottomed pan and stir in the sugar and lemon juice.
3. Heat gently over low heat to dissolve the sugar completely — no rushing here. Stir gently.
4. Turn up the heat and bring to a full, rolling boil. You want it bubbling hard, like a mini volcano, not just simmering.
5. Boil until it hits 105°C (220°F) — this is the jam setting point. Stir frequently to stop sticking.
6. Test for doneness: Drop a bit onto a chilled plate and leave it for a minute. If it wrinkles when you push it with your finger, it’s done.
   (I usually check too early because I’m impatient. Every. Time.)
7. Pour the hot jam into sterilized jars, leaving 1/4 inch at the top.
8. Seal immediately with lids and screw tops.
9. Process the jars in a boiling water bath for 10 minutes if you want to shelf-store them long term.
10. Let them rest 12–24 hours undisturbed, then store in a cool, dark cupboard.

Common Mistakes

Why isn’t my jam setting?
It probably didn’t reach 105°C. Use a thermometer or do the plate test again. And remember, lemon juice is key — don’t skip it.

Why does my jam taste too sweet?
Overripe berries or slightly too much sugar. Try adding a touch more lemon next time.

Can I reduce the sugar?
You can, but it may not set properly or last as long. Jam is preservation — sugar helps it keep.

I skipped the water bath – is that OK?
If you plan to eat the jam quickly and keep it in the fridge, yes. For shelf-stable jars, always do the bath.

I scorched the bottom – what now?
Don’t scrape the burnt bit in! Carefully ladle the good jam into jars, and next time, stir more often and reduce the heat slightly.

Storage and Reheating Tips

Fridge: Opened jars keep well for about 1 month. Always use a clean spoon.

Freezer: Freeze in freezer-safe jars or containers for up to a year. Thaw in the fridge overnight.

Reheating:

• Microwave: 10-second bursts on medium. Stir between bursts.
• Stovetop: Warm in a pan over low heat if you want it pourable for desserts.

What to Serve With It

• Thick-cut toast with salted butter – the crunch, the melt, the jam. Heaven.
• Victoria sponge cake – classic pairing, soft and jammy.
• Scones and clotted cream – because we’re not savages.

FAQ Section

Can I make this jam without a candy thermometer?
Yes — use the frozen plate test. But the thermometer gives peace of mind.

Does this jam need pectin?
No. Strawberries plus lemon juice do the job naturally.

Can I use frozen strawberries?
You can, but thaw and drain them first — too much liquid will make it hard to set.

Can I make this jam less sweet?
Not easily. Less sugar means the jam won’t preserve well or set properly. Try a low-sugar pectin recipe if you want a lighter version.

Try More Recipes:

• Delia Smith Lemon Drizzle Cake
• Delia Smith Treacle Tart
• Delia Smith Liver And Bacon Casserole
• Delia Smith Watercress Sauce