Don’t panic. This is a quick and easy version of jam. Keep it in your fridge and it will last a couple of days
| Level: | Easy |
| Total: | 54 min |
| Prep: | 5 min |
| Inactive: | 45 min |
| Cook: | 4 min |
| Yield: | about 2 jars |
Ingredients
- Seeds of 1 vanilla pod
- 10 1/2 ounces (300 grams) sugar
- 2.2 pounds (1 kilogram) strawberries, washed
Instructions
- Run your knife down the vanilla pod scrape out the seeds and add with the pod to the strawberries and the sugar. Mush it up a bit with a whisk leaving some large chunks. Put on a medium heat to bring to a gentle simmer and leave to cook for about 4 minutes. Using a ladle remove the scum from the top and leave to cool. Place in sterilized jars and store in the refrigerator.
Reviews
Really different than any other jam I’ve tried. We loved this and if I want it to gel I add Peftin, otherwise it’s perfect as it is!.
Delicious, but didn’t gel. Not surprising, considering the lack of pectin. I didn’t have any on hand and figured I’d give this recipe a try.
It’ll make a fabulous strawberry sauce, though!
to simple, no macerating of the fruit in sugar
This is by far the best strawberry jam I’ve ever had. My family loves it so much I have to make frequently! The vanilla bean and ripe strawberries make this so good. This recipie is highly recomended.
I have made strawberry jam in the past and it always turned out good, but the addition of the vanilla made this the best recipe I’ve ever tried. What ever you do, don’t skip the vanilla bean or substitute vanilla extract – it’s just not the same.