Delia Smith Strawberry Jam Recipe

Delia Smith Strawberry Jam is made with small, firm strawberries, warmed granulated sugar, and zesty lemon juice. The result is a classic, jewel-bright preserve where the fruit remains whole and suspended in a glossy, vibrant syrup rather than breaking down into a mush. It is the ultimate quintessential British preserve for afternoon tea and makes a perfect filling for a homemade Victoria sponge.

Delia Smith Strawberry Jam Ingredients

• 1kg (2 lb 4 oz) Small Strawberries: Small, firm, and dry berries are essential. Large, watery, or over-ripe fruit will result in a runny jam.
• 1kg (2 lb 4 oz) Granulated Sugar: Delia recommends granulated over preserving sugar for a clearer finish.
• Juice of 2 Lemons: Strawberries are low in pectin; the acid in the lemons is crucial to help the jam set.
• 1 small knob of Butter: About the size of an almond. This is added at the end to disperse any scum (foam) on the surface.

How To Make Delia Smith Strawberry Jam

1. Prepare the fruit: Wipe the strawberries clean with a damp cloth rather than washing them, as water is the enemy of a good set. If you must wash them, do it quickly and dry them thoroughly before hulling. Hull the strawberries (remove the green stalks) and place them into a large preserving pan or a very large heavy-based saucepan.
2. Simmer the fruit: Add the lemon juice to the strawberries. Place the pan over a very gentle heat. Simmer for about 20-30 minutes until the juices have run and the fruit is very soft. It is vital to cook the fruit before adding the sugar, otherwise, the skins will toughen.
3. Warm the sugar: While the fruit is simmering, place the sugar in a heatproof bowl or tray and warm it in a low oven (around 140°C/275°F) for 10 minutes. Using warm sugar helps it dissolve instantly without lowering the temperature of the fruit mix.
4. Dissolve the sugar: Pour the warm sugar into the pan with the strawberries. Stir over gentle heat until every single crystal has dissolved. Do not let it boil yet; check the back of your spoon to ensure no gritty crystals remain.
5. Boil the jam: Increase the heat to high and bring the jam to a “rolling boil” (a fast, vigorous boil that rises in the pan). Boil rapidly for about 8 to 10 minutes. Do not stir too much, or you will break up the fruit.
6. Test for setting: Remove the pan from the heat to stop the boiling. Place a teaspoon of jam onto a cold saucer (chilled in the freezer). Let it cool for a minute, then push it with your finger. If the surface wrinkles, the setting point has been reached. If not, boil for another 2 minutes and re-test.
7. Pot the jam: Once the setting point is reached, stir in the knob of butter to dissolve any remaining surface scum. Let the jam settle for 15 minutes (this prevents the fruit from floating to the top of the jar). Ladle into warm, sterilized jars, cover with wax discs, and seal immediately.

Recipe Tips

• Warm the Sugar: This is Delia’s golden rule. Adding cold sugar to hot fruit lowers the temperature and prolongs the cooking time, which can dull the color of the jam. Warm sugar maintains the heat for a faster, brighter set.
• Use Small Fruit: Try to buy “jamming strawberries” or pick the smallest ones from a punnet. Large commercial strawberries often have high water content and low pectin, making them difficult to set.
• The Settle Time: Do not skip the 15-minute rest after cooking. If you pot the jam immediately while it is piping hot and thin, all the whole strawberries will float to the top of the jar. Cooling thickens the syrup just enough to suspend the fruit evenly.

What To Serve With Strawberry Jam?

This traditional jam is the cornerstone of a Cream Tea, served generously atop warm plain or fruit scones with a thick dollop of clotted cream. It is also the superior filling for a Victoria Sandwich cake, offering a texture that smooth commercial jams cannot match. For a simple breakfast treat, swirl it into Greek yogurt or spread it on hot buttered toast.

How To Store Homemade Strawberry Jam?

• Cupboard: Store unopened jars in a cool, dark, dry cupboard. Properly sterilized and sealed jars will keep for up to 1 year.
• Refrigerate: Once opened, the jar must be stored in the refrigerator and consumed within 4 to 6 weeks.

Delia Smith Strawberry Jam Nutrition Facts

• Calories: ~40 kcal
• Fat: 0g
• Carbohydrates: 10g
• Protein: 0g
• Nutrition information is estimated per tablespoon serving.

FAQs

Try More Recipes:

• Delia Smith Rhubarb Crumble Recipe
• Delia Smith Raspberry Jam Recipe
• Delia Smith Gooseberry Jam Recipe