Small-batch strawberry jam with bright color and sweet, fresh flavor, ideal for toast, gifts, and rustic pantry jars.
# What You’ll Need:
→ Fruit
01 - 3 cups fresh strawberries, hulled and halved (about 1 lb 1.6 oz)
→ 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)
# How To Make It:
01 - Place the hulled and halved strawberries in a large, heavy-bottomed saucepan. Use a potato masher to gently crush approximately half of the berries, leaving some pieces intact for texture.
02 - Add the granulated sugar and freshly squeezed lemon juice to the pan, stir to combine, and let the mixture rest for 10 minutes to draw out the fruit juices.
03 - If using, add the scraped vanilla seeds and the split pod to the pan to infuse flavor.
04 - Set the pan over medium heat and bring the mixture to a gentle boil, stirring frequently to dissolve the sugar and prevent sticking; skim any foam that collects on the surface.
05 - Continue cooking, stirring often, until the preserve thickens and reaches 220°F on a candy thermometer, about 20–25 minutes. Alternatively, place a small spoonful on a chilled plate and check that it wrinkles when pushed.
06 - Remove the pan from the heat, discard the vanilla pod, let the mixture cool for 5 minutes, then ladle into sterilized jars using a funnel. Seal immediately while still hot.
07 - Allow jars to cool completely at room temperature, then refrigerate. Store refrigerated and use within one month; for extended shelf life, process sealed jars in a boiling water bath for 10 minutes.
