Master the art of strawberry jam: nigella’s no-fail recipe for perfect spreads

Dive into the delightful world of homemade strawberry jam with Nigella Lawson’s delectable recipe. This culinary masterpiece transforms fresh, ripe strawberries into a vibrant and flavorful spread that will tantalize your taste buds and evoke memories of summer’s bounty.

Ingredients

• 2 kg (4 lbs 6 oz) strawberries, hulled and halved
• 1 kg (2 lbs 3 oz) granulated sugar
• 2 lemons, zested and juiced

Instructions

1. Prepare the Strawberries:

• Wash and hull the strawberries, then cut them in half.
• Place the strawberries in a large bowl and sprinkle them with half of the sugar.

2. Macerate the Strawberries:

• Cover the strawberries with plastic wrap and refrigerate for at least 4 hours or overnight. This process allows the strawberries to release their natural juices, which will help create a thick and flavorful jam.

3. Cook the Jam:

• Transfer the strawberries and their juices to a large saucepan or preserving pan.
• Add the remaining sugar, lemon zest, and lemon juice.
• Bring the mixture to a boil over high heat, stirring constantly.
• Reduce the heat to medium and simmer for about 20-25 minutes, or until the jam has thickened and reached the desired consistency.

4. Test the Consistency:

• To test the consistency, drop a small spoonful of the jam onto a cold plate. If it wrinkles when you push it with your finger, it is ready.

5. Remove from Heat:

• Once the jam has reached the desired consistency, remove it from the heat and let it cool slightly.

6. Sterilize the Jars:

• While the jam is cooling, sterilize glass jars and lids by boiling them in water for 10 minutes.

7. Fill the Jars:

• Ladle the hot jam into the sterilized jars, leaving about 1/2 inch of headspace at the top of each jar.
• Wipe the rims of the jars clean with a damp cloth and seal them tightly with the lids.

Storage

• Refrigerator Storage: Store the strawberry jam in the refrigerator for up to 2 months.
• Freezer Storage: For longer storage, you can freeze the jam for up to 1 year.

Tips

• Use ripe strawberries: The riper the strawberries, the more flavorful the jam will be.
• Don’t overcook the jam: Overcooking can make the jam too thick and dark.
• Add a splash of balsamic vinegar: A small amount of balsamic vinegar can add a subtle depth of flavor to the jam.
• Experiment with different fruit: You can also use this recipe to make jam with other fruits, such as raspberries, blueberries, or cherries.

Variations

• Low-Sugar Strawberry Jam: Reduce the amount of sugar to 500g (1 lb 2 oz) for a less sweet jam.
• Strawberry-Rhubarb Jam: Add 500g (1 lb 2 oz) of chopped rhubarb to the strawberries for a tart and flavorful twist.
• Strawberry-Lemon Verbena Jam: Add a handful of fresh lemon verbena leaves to the jam for a refreshing and fragrant variation.

Enjoying Strawberry Jam

• Spread it on toast or scones for a classic breakfast or afternoon tea treat.
• Use it as a filling for pastries, tarts, and pies.
• Stir it into yogurt or oatmeal for a sweet and nutritious boost.
• Drizzle it over ice cream or pancakes for a decadent dessert.

In a nutshell: The Perfect Summer Treat

Nigella Lawson’s strawberry jam recipe captures the essence of summer in a jar. With its vibrant color, luscious texture, and irresistible flavor, this homemade spread is a versatile treat that will delight your senses and create lasting memories.

Basics You Wanted To Know

Q: Can I use frozen strawberries to make strawberry jam?
A: Yes, you can use frozen strawberries. Thaw them completely before using and follow the recipe as written.

Q: How do I know if my strawberry jam has gone bad?
A: If the jam develops mold, yeast, or an unusual smell or taste, discard it immediately.

Q: Can I use a different type of sweetener in the strawberry jam?
A: You can substitute sugar with honey or maple syrup, but adjust the amount as needed to achieve the desired sweetness.