For 1 liter / Preparation 10 minutes / Cooking 40 minutes
| 1 kg strawberries, stemmed, halved and washed 1 tablespoon water 1 vanilla pod 1 kg of granulated sugar 125 ml lemon juice |
1. Put the strawberries and a tablespoon of water in a saucepan or deep pan and cook over medium heat, stirring occasionally, for 15–20 minutes, until the strawberries are partially cooked. 2. Cut the vanilla pod lengthwise with a sharp knife and scrape the pulp from both halves with the tip of the knife. Add the vanilla pod, pulp, sugar and lemon juice to the strawberries.
and stir until the sugar dissolves. Bring the mixture to a boil, reduce the heat and cook for 15–20 minutes, constantly skimming the foam from the surface of the jam with a spoon. 3. Remove the vanilla pod and pour the jam into sterilized jars, close them with lids, turn the jars upside down and leave them like that until the jam cools. |
