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Strawberry Jam

Submitted by sam from worthing 11 June 2009

Setting point - put 2 or 3 small saucers, plates in to the freezer, once your jam has been rapid boiling for 10 mins or so, it should check for setting point, remove one plate from freezer, and place a teaspoon of jam onto the cold plate, push your finger through the jam and if it runs together its not ready, if it takes a while for the jam to merge back together, it is ready for jarring.



3.5 kg strawberries,juice of 2 lemons,3 kg sugar


Hull and wash the strawberries, drain thoroughly.

Put in your pan with the lemon juice and simmer until soft, stirring frequently to prevent burning.

Add the sugar and stir while it dissolves. Boil rapidly to setting point.

Remove any scum with a metal spoon and leave jam to cool slightly until a skin has formed on top.

then Jar into warm sterilised Jars.

Recipe images are not uploaded yet.


Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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