Summer in a Jar: Delia Smith Strawberry Jam Recipe

There’s a unique joy in capturing the essence of summer’s bounty and preserving it for those long winter months. Strawberries, when they’re cheap and plentiful, provide the perfect opportunity. This strawberry jam recipe is a tried and true method from my own kitchen, aimed at bottling up that sunny, ripe flavor. It’s a simple pleasure to spread a little bit of summer on your toast on a bleak winter morning.

How To Make Strawberry Jam Recipe Delia Smith Overview

This recipe will yield about 4 to 5 medium-sized jars of jam and takes approximately 30 to 40 minutes to cook. It’s an easy process, ideal for beginners in the art of jam-making, and a delightful way to spend a summer afternoon. The joy of opening a jar of homemade jam in winter is incomparable, bringing back a taste of sunny days and outdoor picnics.

Ingredients

• 3 lb (1350 g) slightly under-ripe strawberries
• ¾ oz (20 g) butter
• Juice of 1½ large lemons
• 2¼ lb (1025 g) preserving sugar

Instructions

1. Prepare the Strawberries: Rinse the strawberries under cold water and drain. Hull the berries and cut any large ones in half. Remember, slightly under-ripe strawberries have more pectin, which helps the jam set.
2. Macerate the Strawberries: In a large bowl, mix the strawberries with the sugar and lemon juice. Let them sit for a couple of hours, or overnight, to draw out the juices and help dissolve the sugar.
3. Cook the Jam: Transfer the strawberry mixture to a large, heavy-bottomed pan. Heat gently until the sugar completely dissolves. Add the butter, which helps reduce foaming. Then, bring to a rapid boil for about 20 minutes, or until the jam reaches the setting point (105°C/220°F). Skim off any foam that forms on the surface.
4. Testing for Setting: To test if the jam has set, place a teaspoon of jam on a cold plate. If it wrinkles when pushed with a finger, it’s ready. If not, continue boiling and testing every few minutes.
5. Bottling: Once set, remove the pan from the heat. Let the jam cool for about 15 minutes, then stir to distribute the fruit evenly. Pour into sterilized jars, seal tightly, and label.

Nutritional Value

This jam is rich in vitamin C from the strawberries and lemon juice. However, it is high in sugars, so should be consumed in moderation.

Also Read: Raspberry Jam Recipe Delia Smith

Recipe Tips

Choose Your Strawberries Wisely: For the best flavor and set, use slightly under-ripe strawberries. They’re higher in natural pectin, which is essential for a good jam consistency.

Sterilize Your Jars: Ensure your jars are thoroughly sterilized before filling them with jam. This can be done by boiling them in water for about 10 minutes or placing them in a 275°F (140°C) oven for 20 minutes. Proper sterilization prevents bacterial growth and extends the shelf life of your jam.

The Saucer Test for Doneness: Besides using a thermometer, the saucer test is a reliable, old-fashioned method to check if your jam is set. Drop a spoonful of jam onto a cold saucer, wait a few seconds, then push it with your finger. If it wrinkles, it’s done; if not, continue cooking and test again.

Keep a Watchful Eye: Jam can quickly move from the perfect set to overcooked. Stay attentive, especially as it nears the setting point. Overcooking can result in a hard, chewy jam rather than a spreadable delight.

Adjust Sugar Levels: If your strawberries are particularly sweet, you can slightly reduce the sugar amount. However, remember that sugar isn’t just for sweetness; it’s crucial for preservation and setting. Too little sugar might result in a runny jam or reduce its shelf life.

FAQs

Why use slightly under-ripe strawberries?

Slightly under-ripe strawberries are higher in natural pectin, a crucial ingredient for setting jam. Pectin, found in the cell walls of fruits, thickens the jam as it cools, ensuring a firm and spreadable consistency. By choosing strawberries that are just shy of full ripeness, your jam benefits from this natural gelling agent, leading to a better set and a more enjoyable texture.

Can I use regular sugar instead of preserving sugar?

Yes, regular sugar can be used as a substitute for preserving sugar, though the latter is preferred for its larger crystals. Preserving sugar dissolves more slowly and evenly, reducing the risk of sugar crystals forming in your jam. Regular sugar might hasten the cooking process but be vigilant to avoid overcooking, which could affect the jam’s flavor and texture.

How long does homemade strawberry jam last?

Homemade strawberry jam, when properly sealed and stored in a cool, dark place, can last for up to a year unopened. After breaking the seal, it’s best to keep the jam refrigerated and aim to consume it within one month. The longevity of the jam is due to the sugar content, which acts as a preservative by inhibiting microbial growth, thus extending its shelf life.

Why do you add butter to the jam?

Adding a small amount of butter to the jam during the cooking process helps to reduce foaming. Foam can form on the surface of boiling jam, and while it’s not harmful, it can make the jam appear cloudy and less appealing. The butter interacts with the foam, causing it to dissolve, resulting in a clearer, more aesthetically pleasing jam.

What if my jam doesn’t set?

If your jam remains too liquidy after cooling, you have the option to reboil it. Before doing so, consider adding a bit more lemon juice, which is rich in pectin, to aid in setting. Boil the mixture again for a few minutes and perform the setting test once more. Sometimes, the jam might need a little longer to reveal its final consistency, so patience is key.

Conclusion

Making your own strawberry jam is a rewarding process that brings a touch of summer to any meal, especially during the colder months. It’s a simple, enjoyable activity that yields delicious results. This jam makes for a thoughtful homemade gift, a delightful breakfast spread, or a gourmet addition to desserts. Embrace the season’s bounty and make a batch of this strawberry jam to savor the flavors of summer all year long.