Delia Smith Strawberry Jam

Delia Smith Strawberry Jam is a classic homemade preserve made with fresh ripe strawberries and sugar, boiled to a glossy, softly set finish. It has a bright ruby colour, a thick yet spoonable texture, and a pure, fruity flavour that tastes far better than shop-bought jars. This recipe is simple and reliable, making it ideal for beginners as well as experienced home cooks. Preparation and cooking take around 45 minutes, plus setting time.

Ingredients

For the Strawberry Jam

900g fresh strawberries, hulled
900g granulated sugar
Juice of 1 large lemon

How to Make Delia Smith Strawberry Jam

Prepare the jars: Wash jam jars and lids in hot soapy water, rinse well, and dry in a low oven at 140°C for 10 minutes to sterilise.
Prepare the fruit: Place the hulled strawberries in a large preserving pan. If the berries are large, cut them in halves. Gently crush a few with a potato masher to release their juices.
Add sugar and lemon: Stir in the granulated sugar and lemon juice. Heat gently over low heat, stirring until the sugar fully dissolves and the mixture looks clear and syrupy.
Boil to setting point: Increase the heat and bring to a rolling boil. Boil steadily for 8 to 12 minutes. Skim off any foam from the surface using a spoon.
Test for set: Place a small spoonful on a chilled plate. Leave for 30 seconds, then push with your finger. If it wrinkles slightly, the jam is ready. If not, boil for another 2 minutes and test again.
Jar and seal: Remove from the heat and leave for 5 minutes so the fruit settles. Carefully pour into warm sterilised jars, seal immediately, and allow to cool completely.

Tips for the Best Strawberry Jam

Why is my jam not setting?

If the jam remains runny, it may not have reached setting point. Return it to the pan and boil for a few more minutes, then test again using the chilled plate method.

How do I keep the fruit evenly distributed?

Let the jam stand for 5 minutes before pouring into jars. This helps prevent the fruit from floating to the top.

Can I reduce the sugar?

This traditional recipe relies on equal quantities of fruit and sugar for proper setting and preservation. Reducing sugar may result in a softer set and shorter shelf life.

How do I avoid foamy jam?

Skim the surface during boiling. A small knob of butter stirred in at the end can also reduce excess foam.

Serving Suggestions

Spread generously over warm buttered toast
Spoon into freshly baked scones with clotted cream
Use as a filling for Victoria sponge cakes
Swirl into natural yoghurt or porridge

Storage

Room Temperature

Store sealed jars in a cool, dark cupboard for up to 12 months. Once opened, keep refrigerated.

Refrigerator

After opening, store in the fridge and use within 3 to 4 weeks. Always use a clean spoon to prevent contamination.

Freezing

Strawberry jam can be frozen in freezer-safe containers for up to 6 months. Leave space at the top to allow for expansion.

Nutrition

Calories: 52 kcal per tablespoon
Carbohydrates: 13g
Protein: 0.1g
Fat: 0g
Saturated Fat: 0g
Sodium: 1mg

Nutrition values are approximate and may vary depending on ingredients used.

FAQs

How long does homemade strawberry jam take to set?

Strawberry jam usually begins to set as it cools and will fully thicken within a few hours. Leave the jars undisturbed until completely cold.

Do I need pectin for strawberry jam?

No, strawberries contain natural pectin and the lemon juice helps achieve a proper set without added pectin.

Can I use frozen strawberries?

Yes, thaw them fully and drain excess liquid before cooking. The flavour remains good, though the texture may be slightly softer.

Why add lemon juice to strawberry jam?

Lemon juice helps the jam set properly and balances the sweetness with a gentle acidity.