This easy and delicious strawberry jam recipe, inspired by Nigella Lawson, is the perfect way to preserve fresh summer flavors. With just a few simple ingredients—fresh strawberries, sugar, and lemon juice—you can make a sweet, vibrant jam that’s perfect for toast or as a topping for desserts. Enjoy the taste of summer all year round!
Ingredients Needed:
- 900g fresh strawberries, hulled
- 800g white sugar
- 60ml lemon juice
How To Make Strawberry Jam Recipe?
- Prepare the Strawberries: Hull and crush the strawberries in batches in a wide bowl until you have 960ml (4 cups) of mashed berries.
- Combine Ingredients: In a heavy-bottomed saucepan, combine 900g (2 pounds) mashed strawberries, 800g (4 cups) sugar, and 60ml (¼ cup) lemon juice. Stir over low heat until the sugar dissolves.
- Boil the Mixture: Increase the heat to high, bringing the mixture to a full rolling boil. Stir often and continue boiling until the mixture reaches 105°C (220°F).
- Test the Jam: After 10-15 minutes, drop a small spoonful of the jam onto a frozen plate. Let it sit for 1-2 minutes, and if the jam gels, it’s ready. If it’s still thin, continue boiling.
- Jar the Jam: Transfer the hot jam into sterilized jars, filling them to within 1cm (¼ inch) of the top. Top with lids and screw on rings tightly.
- Process the Jars: Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then lower the jars 5cm (2 inches) apart into the boiling water using a holder. Pour in more boiling water to cover the jars by at least 2.5cm (1 inch). Bring to a rolling boil, cover, and process for 10 minutes.
- Cool the Jam: Remove the jars from the stockpot and allow them to rest, several inches apart, for 12-24 hours.
- Store and Enjoy: Store your jam in a cool, dark place, and enjoy your homemade treat!
Recipe Tips:
- Pick ripe strawberries: The sweeter and riper the strawberries, the better your jam will taste.
- Check early for doneness: Start testing the jam after 10 minutes to prevent overcooking.
- Sterilize jars well: Make sure your jars are hot before filling to keep the jam fresh.
- Be patient while boiling: Let the jam reach 220°F (105°C) to set it right.
- Test with a frozen plate: Drop some jam on a frozen plate, wait 1-2 minutes, and see if it thickens. If it does, it’s ready!
How To Store Leftovers?
- Refrigerate: Let the strawberry jam cool to room temperature. After that, put it in an airtight jar and store it in the fridge for up to 3 weeks.
- Freeze: You can freeze strawberry jam in small containers. Let it cool completely, then freeze it for up to 6 months. Thaw it in the fridge overnight before using.
Nutrition Facts:
- Calories: 56 kcal
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 1mg
- Potassium: 20mg
- Total Carbohydrate: 14g
- Dietary Fiber: 0g
- Sugars: 13g
- Protein: 0g
Try More Nigella Lawson Recipes:
- Nigella Strawberry Pavlova Recipe
- Nigella Blackberry Jam Recipe
- Nigella Clementine Marmalade Recipe
Nigella Strawberry Jam Recipe
Description
This easy and delicious strawberry jam recipe, inspired by Nigella Lawson, is the perfect way to preserve fresh summer flavors. With just a few simple ingredients—fresh strawberries, sugar, and lemon juice—you can make a sweet, vibrant jam that’s perfect for toast or as a topping for desserts. Enjoy the taste of summer all year round!
Ingredients
Instructions
- Prepare the Strawberries: Hull and crush the strawberries in batches in a wide bowl until you have 960ml (4 cups) of mashed berries.
- Combine Ingredients: In a heavy-bottomed saucepan, combine 900g (2 pounds) mashed strawberries, 800g (4 cups) sugar, and 60ml (¼ cup) lemon juice. Stir over low heat until the sugar dissolves.
- Boil the Mixture: Increase the heat to high, bringing the mixture to a full rolling boil. Stir often and continue boiling until the mixture reaches 105°C (220°F).
- Test the Jam: After 10-15 minutes, drop a small spoonful of the jam onto a frozen plate. Let it sit for 1-2 minutes, and if the jam gels, it’s ready. If it’s still thin, continue boiling.
- Jar the Jam: Transfer the hot jam into sterilized jars, filling them to within 1cm (¼ inch) of the top. Top with lids and screw on rings tightly.
- Process the Jars: Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then lower the jars 5cm (2 inches) apart into the boiling water using a holder. Pour in more boiling water to cover the jars by at least 2.5cm (1 inch). Bring to a rolling boil, cover, and process for 10 minutes.
- Cool the Jam: Remove the jars from the stockpot and allow them to rest, several inches apart, for 12-24 hours.
- Store and Enjoy: Store your jam in a cool, dark place, and enjoy your homemade treat!
Notes
- Pick ripe strawberries: The sweeter and riper the strawberries, the better your jam will taste.
- Check early for doneness: Start testing the jam after 10 minutes to prevent overcooking.
- Sterilize jars well: Make sure your jars are hot before filling to keep the jam fresh.
- Be patient while boiling: Let the jam reach 220°F (105°C) to set it right.
- Test with a frozen plate: Drop some jam on a frozen plate, wait 1-2 minutes, and see if it thickens. If it does, it’s ready!
Nigella Strawberry Jam Recipe