Strawberry Preserve

No we haven’t done a fast forward to June, I’ve just had a bit of a slip off the seasonal eating wagon.  The combination of an almost empty pot of jam and the supermarket having some large punnets of Spanish strawberries on special offer.  In stock for Valentine’s day presumably.  Not that that was on my mind at all.

Strawberry Jam

I made marmalade a month ago and have been itching to get on with my next preserving project, the trouble is the rhubarb is still some weeks off, so I’ve been looking for something else to bridge the gap.  It’s been quite a while since I last made jam so a trial run of something seemed like a good idea and that’s what I’ve spent the morning doing.

Spanish Strawberries

This is a preserve rather than a jam so the pieces of fruit are kept whole and the recipe is another one from Delia Smith, as always reliable, my only note being that for me it made two 0.35 litre jars rather than the two 0.5 litres specified.


It didn’t take long; hull the fruit and steep it in preserving sugar overnight, this will firm up the strawberries and release the cooking liquid, then another hour today to cook the preserve and pot it up in sterilised jars.

Now let’s just see if we can refrain from opening it before we finish the old jar.

The link for the recipe is here.

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17 Responses to “Strawberry Preserve”

  1. Joanne February 17, 2014 @ 3:13 pm (#)

    Yum strawberry jam, I bet it tastes nice than the shop bought strawberries by themselves.

    • Southbourne Gardens replied: — February 17th, 2014 @ 3:19 pm

      Well I’ve just tasted it warm and yes, perhaps not as good as made with our own strawberries in the summer but certainly better than most store bought jars.

  2. Sue@GLAllotments February 17, 2014 @ 4:19 pm (#)

    We make strawberry conserve less sugar – and freeze it – nothing beats real fruit in things, I know commercial jam makers used to (not sure whether they still do) add rhubarb to fruit jams so less of the more expensive fruit was needed. A friend had a university holiday job at a jam factory. She said they were given a bonus for spotting any beetles!!!!

    • Southbourne Gardens replied: — February 17th, 2014 @ 4:23 pm

      Eek, I suppose it’s inevitable really. I did look on the Tiptree site to see where they source their fruit from and though they do grow a lot some does come from abroad, it had never occurred to me before that most fruit in jam may not be grown here. I couldn’t find a recipe with less sugar so if you have one I’d love to see it.

  3. annjenny February 17, 2014 @ 8:33 pm (#)

    Your jam looks lovely. I’ve also used Delia’s recipe for strawberry jam and as you say. it is always reliable.

    • Southbourne Gardens replied: — February 17th, 2014 @ 8:45 pm

      Thank you Ann! Looking forward to trying some different fruits.

  4. sueturner31 February 18, 2014 @ 9:11 am (#)

    Hi, I’ve just done the same , only with shop blueberries….just left in the jam sugar overnight and boiled for 10 mins job done …..

    • Southbourne Gardens replied: — February 19th, 2014 @ 8:57 pm

      Now blueberries would be a thing to try. One of my favourite things is blueberry compote with some lime zest.

      • sueturner31 replied: — February 20th, 2014 @ 9:20 am

        mmm,Next batch will try that .

  5. Sarah February 19, 2014 @ 10:21 am (#)

    Strawberry jam is a favourite here… well, I say jam – it usually doesn’t set properly and comes out more like a sauce. I’ll keep this recipe in mind and come back to it later in the summer. Maybe this will be the year when the strawberry jam sets!

    • Southbourne Gardens replied: — February 19th, 2014 @ 3:43 pm

      I think strawberry jam does have a reputation for being difficult. As per the recipe I boiled mine for the initial eight minutes and then it took another five minutes for it to reach the setting point.

      The Pam Corbin recipe in the River Cottage book uses sugar with added pectin for part of the recipe and more lemon juice which I think also helps with the set.

  6. P.E.A.C.E. February 19, 2014 @ 7:18 pm (#)

    Delightful! I love strawberries. Thanks so much for sharing. Cheers, Gina

    • Southbourne Gardens replied: — February 19th, 2014 @ 8:58 pm

      And thank you for taking the time to read the post Gina.

  7. lottielandgirl February 19, 2014 @ 8:18 pm (#)

    You can’t beat a bit of strawberry jam on toast 🙂 all I need is a dish washer so I can sterilise the jars. I’m going to try and make some at Mum’s house (she has a dish washer!) thanks for sharing 😀

    • Southbourne Gardens replied: — February 19th, 2014 @ 9:00 pm

      You can sterilise them in the oven Kaz but must admit a dishwasher makes it easy especially for clearing up afterwards!

      • lottielandgirl replied: — February 19th, 2014 @ 9:09 pm

        Arh right I might try it that way 🙂 see how to do it 🙂 I want jam on toast now…

        • Southbourne Gardens replied: — February 19th, 2014 @ 9:15 pm

          Wash in hot soapy water, rinse, dry with clean tea towel, in the oven at gas 4 or 180ºC for five minutes. Fill them while still hot.

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