Strawberry Jam

Preparation

Step 1

Wash the strawberries thoroughly in cold water without letting them soak. Hull them and cut the larger ones in half or into quarters depending on size. In a large bowl, mix the strawberries with the jam sugar and lemon juice. Split the vanilla bean lengthwise and scrape the seeds over the bowl, add the split pod. Cover with plastic wrap and let macerate for 2 hours at room temperature.

Step 2

Transfer the contents of the bowl into a large heavy-bottomed saucepan. Bring to a boil over medium heat, stirring gently with a wooden spatula to avoid crushing the fruit. Regularly skim off the foam that forms on the surface using a skimmer. This step is important to obtain a clear and shiny jam.

Step 3

When the jam reaches 105°C (check with a cooking thermometer), continue cooking for 3 to 4 minutes while stirring. Add the pectin sprinkled in a fine rain to avoid lumps and mix vigorously. Keep boiling for an additional 2 minutes. The jam is ready when it coats the spatula and a drop placed on a cold plate sets immediately.

Step 4

Remove the saucepan from the heat and remove the vanilla pod with tongs. Let the jam cool for 5 minutes, stirring occasionally so the fruit remains evenly distributed without floating to the surface. Meanwhile, prepare your jars by scalding them for 10 minutes or running them through a high-temperature dishwasher cycle.

Step 5

Pour the jam while still hot into the sterilized jars using a funnel, filling to within 1 cm of the rim. Immediately screw on the lids and turn each jar upside down for 5 minutes to create a vacuum seal that ensures perfect preservation. Turn the jars right side up and let cool completely for 12 hours.

Step 6

Label your jars with the name and date of preparation. Store them in a cool, dry place away from light. Once opened, a jar of jam keeps for 3 to 4 weeks in the refrigerator. This strawberry jam is delicious on buttered toast, in plain yogurt, or for filling crêpes and cakes.