# Components:
→ Fruit
01 - 3 1/3 cups hulled and halved fresh strawberries (about 17.6 oz by weight; ~500 g)
→ Sweetener
02 - 1 1/4 cups granulated sugar (about 8.8 oz; ~250 g)
→ Acidity
03 - 2 tablespoons freshly squeezed lemon juice
→ Optional
04 - 1/2 vanilla bean, split and scraped (or 1 teaspoon pure vanilla extract)
# Directions:
01 - Hull and halve the strawberries; place them in a large, heavy-bottomed saucepan. Use a potato masher to gently crush roughly half the berries, leaving some pieces intact for texture.
02 - Add the granulated sugar and the lemon juice to the fruit. Stir to combine, then let the mixture rest for 10 minutes to macerate and draw out the juices.
03 - If using, add the scraped vanilla seeds and the empty pod to the pan (reserve extract for after cooking if preferred).
04 - Set the pan over medium heat and bring the mixture to a gentle boil, stirring frequently to dissolve the sugar. Skim and discard any foam that rises to the surface.
05 - Maintain a steady simmer and cook, stirring often, until the jam thickens and registers 220°F on a candy thermometer — about 20–25 minutes. To test, place a small spoonful on a chilled plate; if it wrinkles when pushed, it is ready.
06 - Remove the pan from the heat, discard the vanilla pod, and let the jam sit for 5 minutes. Use a ladle and funnel to transfer the jam into sterilized jars. Seal immediately while hot.
07 - Allow jars to cool completely at room temperature, then refrigerate. Chill before serving. For best quality use within 1 month, or process sealed jars in a boiling water bath for 10 minutes for longer storage.
