Delia Smith’s Strawberry Jam is made with slightly under-ripe strawberries, preserving sugar, lemon juice, and butter. This easy strawberry jam recipe creates a delicious spread that takes about 35 minutes to prepare and can serve up to 40 people.
Delia Smith Strawberry Jam Ingredients
- 2 lb (900 g) slightly under-ripe strawberries
- 1½ lb (700 g) preserving sugar
- Juice of 1 large lemon
- ½ oz (10 g) butter
How To Make Delia Smith Strawberry Jam
- Prepare the strawberries: Hull the strawberries and gently wipe each one with kitchen paper.
- Layer and soak: Place the strawberries into a preserving pan, sprinkling them with sugar as you go. Leave them to soak in the sugar overnight, stirring everything before bed.
- Dissolve the sugar: The next day, place the pan over low heat and allow the sugar to dissolve slowly. Shake the pan occasionally and stir gently to avoid breaking the fruit. To check if the sugar has dissolved, lift the spoon—if no sugar crystals are visible, it’s ready for boiling.
- Boil the jam: Turn the heat up to high, add the lemon juice, and bring the mixture to a rolling boil. Boil for exactly 8 minutes.
- Test for setting: Remove the pan from heat and place a teaspoonful of the mixture on a chilled plate. Let it cool, then push the jam with your finger. If it forms a crinkly skin and no liquid remains, the jam is set.
- Settle and jar: Let the jam settle for 15 minutes. If there’s any scum, add a small piece of butter to remove it. Pour the jam into sterilized jars (heated in a moderate oven for 5 minutes). Seal immediately with wax discs and lids or Cellophane with elastic bands. Label the jars once completely cold.
Recipe Tips
- Use slightly under-ripe strawberries: They have higher pectin levels, which help the jam set better and provide a firmer texture.
- Ensure the sugar is completely dissolved: Undissolved sugar can cause graininess in the jam. Stir gently and check for any sugar crystals before boiling.
- Test for setting properly: Use the chilled plate test to ensure the jam is set before jarring. If it’s not ready, continue boiling for another minute or two.
- Avoid over-stirring: Stir gently to prevent breaking up the fruit pieces, which can affect the texture of the jam.
- Sterilize jars properly: Heat jars in a moderate oven for 5 minutes to kill any bacteria and ensure a good seal for long-lasting preservation.
What To Serve With Strawberry Jam?
This delicious strawberry jam pairs well with toast, scones, English muffins, or pancakes. It also can be served alongside oatmeal, yogurt, fruit salad, or cheese for a tasty breakfast.
How To Store Leftovers Strawberry Jam?
- Refrigerate: Let the leftover strawberry jam cool to room temperature. Once cooled, store it in the refrigerator. It will keep well for up to 6 months.
- Freeze: Strawberry jam is not recommended for freezing as it can affect the texture and consistency. It’s best to store it in the refrigerator.
Delia Smith Strawberry Jam Nutrition Facts
Serving Size: 1 of 40 servings
- Calories: 45
- Total Fat: 0.1 g
- Saturated Fat: 0.0g
- Cholesterol: 0mg
- Sodium: 1mg
- Potassium: 140mg
- Total Carbohydrate: 12g
- Dietary Fiber: 0.5g
- Sugars: 11g
- Protein: 0.1g
Try More Delia Smith Recipes:
- Delia Smith Rice Salad Recipe
- Delia Smith Pineapple Upside Down Cake
- Delia Smith Potato Gratin
- Delia Ginger Marmalade Recipe
Delia Smith Strawberry Jam
Description
Delia Smith’s Strawberry Jam is made with slightly under-ripe strawberries, preserving sugar, lemon juice, and butter. This easy strawberry jam recipe creates a delicious spread that takes about 35 minutes to prepare and can serve up to 40 people.
Ingredients
Instructions
- Prepare the strawberries: Hull the strawberries and gently wipe each one with kitchen paper.
- Layer and soak: Place the strawberries into a preserving pan, sprinkling them with sugar as you go. Leave them to soak in the sugar overnight, stirring everything before bed.
- Dissolve the sugar: The next day, place the pan over low heat and allow the sugar to dissolve slowly. Shake the pan occasionally and stir gently to avoid breaking the fruit. To check if the sugar has dissolved, lift the spoon—if no sugar crystals are visible, it’s ready for boiling.
- Boil the jam: Turn the heat up to high, add the lemon juice, and bring the mixture to a rolling boil. Boil for exactly 8 minutes.
- Test for setting: Remove the pan from heat and place a teaspoonful of the mixture on a chilled plate. Let it cool, then push the jam with your finger. If it forms a crinkly skin and no liquid remains, the jam is set.
- Settle and jar: Let the jam settle for 15 minutes. If there’s any scum, add a small piece of butter to remove it. Pour the jam into sterilized jars (heated in a moderate oven for 5 minutes). Seal immediately with wax discs and lids or Cellophane with elastic bands. Label the jars once completely cold.
Notes
- Use slightly under-ripe strawberries: They have higher pectin levels, which help the jam set better and provide a firmer texture.
- Ensure the sugar is completely dissolved: Undissolved sugar can cause graininess in the jam. Stir gently and check for any sugar crystals before boiling.
- Test for setting properly: Use the chilled plate test to ensure the jam is set before jarring. If it’s not ready, continue boiling for another minute or two.
- Avoid over-stirring: Stir gently to prevent breaking up the fruit pieces, which can affect the texture of the jam.
- Sterilize jars properly: Heat jars in a moderate oven for 5 minutes to kill any bacteria and ensure a good seal for long-lasting preservation.
Delia Smith Strawberry Jam