# Ingredient list:
→ Fruit
01 - 3 1/3 cups fresh strawberries, hulled and halved (about 1 lb 2 oz / 500 g)
→ Sweetener
02 - 1 1/4 cups granulated sugar (about 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)
# How to Make It:
01 - Place the hulled and halved strawberries in a large, heavy-bottomed saucepan. Use a potato masher to gently crush roughly half of the berries, leaving the remainder in pieces for texture.
02 - Add the granulated sugar and the lemon juice to the pan, stir to distribute evenly, then let the mixture sit for 10 minutes to draw out the berries' juices.
03 - If using, add the scraped vanilla seeds and the split pod to the pan to infuse flavor during cooking.
04 - Set the pan over medium heat and bring the mixture to a gentle boil, stirring frequently to ensure the sugar fully dissolves. Skim off any foam that rises to the surface.
05 - Reduce heat slightly and continue cooking, stirring regularly, until the mixture thickens and reaches 220°F (about 105°C) on a candy thermometer, approximately 20–25 minutes. Confirm set by placing 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, wait 5 minutes, then use a ladle and funnel to transfer the jam into sterilized jars. Wipe rims, seal immediately while warm.
07 - Allow sealed jars to cool completely at room temperature before refrigerating. Refrigerate opened jars and use within 1 month. For extended shelf life, process sealed jars in a boiling water bath for 10 minutes.
