Little Strawberries Nursery Burton is a beloved British strawberry preserve, known for its bright, fresh flavor and soft, spreadable texture. This recipe captures that same homemade quality, using just ripe strawberries, sugar, and lemon juice to create a jam that tastes like summer in a jar. It works because it uses a gentle, low-temperature cooking method that preserves the fruit’s natural color and taste, resulting in a jam that is not overly sweet and has a lovely, soft set—perfect for scones, toast, or straight off a spoon.
Ingredients
- 2 lb (900 g) fresh strawberries, hulled and halved (about 6 cups)
- 1 1/2 cups (300 g) granulated sugar
- 2 tbsp (30 ml) fresh lemon juice
- 1/2 tsp (2 g) unsalted butter (optional, to reduce foam)
Instructions
- Place a small plate in the freezer for the wrinkle test (see Tips).
- In a large, heavy-bottomed pot (at least 5-quart capacity), combine the strawberries, sugar, and lemon juice. Stir gently to coat the berries. Let sit for 10 minutes to draw out the juices.
- Place the pot over medium heat and stir frequently until the sugar is completely dissolved and the mixture comes to a brisk boil. If using butter, add it now to help reduce foaming.
- Boil the jam hard, stirring often to prevent scorching, for about 15–20 minutes, until the mixture thickens and reaches 220°F (105°C) on a candy thermometer. Alternatively, use the wrinkle test: spoon a little jam onto the cold plate, let it sit for 30 seconds, then push it with your finger—if it wrinkles and doesn’t run back together, it’s done.
- Remove the pot from heat. Skim off any foam with a metal spoon.
- Ladle the hot jam into clean, sterilized jars, leaving 1/4-inch (6 mm) headspace. Wipe the rims, seal with lids, and let cool completely at room temperature.
- Once cool, refrigerate. The jam will set further as it chills.
Tips
- Use ripe, but not overripe, strawberries: Overripe berries contain less pectin, which can result in a runny jam. If your berries are very ripe, add an extra tablespoon of lemon juice to help with setting.
- The wrinkle test is foolproof: If you don’t have a thermometer, the wrinkle test is the most reliable way to check doneness. Always test on a plate that has been in the freezer for at least 10 minutes.
- Don’t reduce the sugar: Sugar is essential for both flavor and preservation. Reducing it can cause the jam to spoil or not set properly.
- Sterilize your jars: Wash jars and lids in hot, soapy water, then place them in a 225°F (110°C) oven for 10 minutes, or boil them in water for 10 minutes. This prevents bacteria from ruining your jam.
Serving Suggestions
This jam is perfect on freshly baked scones with clotted cream, spread over warm buttered toast, or swirled into yogurt or oatmeal. It also makes a lovely glaze for tarts or a filling for thumbprint cookies.
Variations
- Strawberry-Rhubarb: Replace 1 cup of strawberries with chopped rhubarb. Increase sugar to 1 3/4 cups (350 g) and cook a few minutes longer.
- Spiced Strawberry: Add 1/2 teaspoon of vanilla extract or a pinch of ground cardamom along with the lemon juice.
- Low-Sugar Option: Use a commercial low-sugar pectin and follow the package instructions, using only 1 cup (200 g) of sugar. This will yield a softer set and must be refrigerated.
Storage and Reheating
Store the jam in the refrigerator for up to 3 weeks. For longer storage, freeze in airtight containers for up to 6 months—thaw overnight in the fridge. The jam will keep at room temperature for up to 1 year if processed in a water-bath canner (follow safe canning guidelines), but this recipe is designed for refrigerator storage. To reheat, gently warm the jam in a saucepan over low heat or in the microwave in 15-second bursts, stirring between intervals.
Frequently Asked Questions
Why is my jam runny? The jam may not have reached the gel point (220°F / 105°C). If it’s still runny after cooling, pour it back into the pot, add an extra tablespoon of lemon juice, and boil for another 5–10 minutes. Re-test with the wrinkle test.
Can I use frozen strawberries? Yes, thaw them completely first and drain off excess liquid. You may need to cook the jam a few minutes longer to evaporate the extra water.
How do I know when the jam is set? Use the wrinkle test described in the instructions. The jam should also coat the back of a spoon and hold a line when you run your finger through it.
Can I reduce the sugar? Yes, but you’ll need to use a low-sugar pectin and follow its instructions. The jam will be softer and must be refrigerated, and it won’t keep as long.
Why did my jam foam? Foaming is natural. Skim it off with a spoon to ensure a clear jam. Adding a small pat of butter helps reduce foaming.
Is it safe to give this jam as a gift? If you process the jars in a water-bath canner for 10 minutes (adjust for altitude), the jam is shelf-stable and safe to give. Otherwise, keep it refrigerated and inform the recipient to store it cold.
Related
- Coral Island Onigiri Recipe: Colorful Rice Balls
- Holy Schnitzel Staten Island Recipe
- Nut-Free Mince Pies: Classic British Holiday Treat
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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