2.5-3lbs fresh washed strawberries
4 cups sugar
1 vanilla bean pod (split and the seeds scraped)
1 whole unwaxed lemon

Hull the strawberries and place in a large pot ( I love my very old copper jam pot). Add half of the sugar (2 cups) and stir. Cover and leave to macerate overnight.

The next morning - add the remaining sugar, the vanilla bean seeds and the split pod (you will remove the pod later but it imparts great flavour while the jam cooks), and the lemon juice. Stir to combine and cook over medium heat until the juices reduce and begin to thicken - use a spoon to skim any foam off the top as it cooks.

Continue to cook until you reach about 105 degrees celsius on a candy thermometer.

⭐️ While the jam is cooking, sterilize your jars and lids as well as the gaskets and clips.

When the jam is finished spoon into jars, wipe the rims with a clean cloth and top with lids. Leave to rest and cool.

Keep in the refrigerator or if you want to larder the jam, proceed with a proper canning regimen (water bath). Consult a preserving guide for times.