Bright small-batch strawberry jam with lemon and vanilla, spreadable texture for toast, gifts, and rustic pantry charm.
# Ingredient list:
→ Fruit
01 - 3 cups fresh strawberries, hulled and halved (about 1 lb)
→ Sweetener
02 - 1 1/4 cups granulated sugar
→ Acidity
03 - 2 tablespoons freshly squeezed lemon juice
→ Optional
04 - 1/2 vanilla bean, split and scraped (or 1 teaspoon pure vanilla extract)
# Step-by-Step Guide:
01 - Hull and halve the strawberries; place them in a large, heavy-bottomed saucepan.
02 - Use a potato masher to gently crush roughly half the berries, leaving some pieces intact for texture.
03 - Add the granulated sugar and lemon juice to the pan, stir to combine, and let the mixture rest for 10 minutes to macerate and draw out juices.
04 - If using, add the scraped vanilla seeds and the pod to the pan now; if using extract, add it later off the heat.
05 - Place the pan over medium heat and bring to a gentle boil, stirring frequently to dissolve the sugar and skimming any foam that rises.
06 - Continue cooking, stirring often, until the mixture thickens and reaches 220°F on a candy thermometer, about 20–25 minutes; alternative test: place a spoonful on a chilled plate — if it wrinkles when pushed, it is ready.
07 - Remove the pan from the heat, discard the vanilla pod if used, and allow the jam to rest for 5 minutes to settle.
08 - Ladle the jam into sterilized glass jars using a funnel, seal immediately, then let jars cool to room temperature.
09 - Refrigerate opened jars and use within 1 month; for extended shelf stability, process sealed jars in a boiling water bath for 10 minutes.
