1 Preheat the oven to 110°C | 225F | gas 1/4. Wash three small jam jars and their lids in hot soapy water; do not dry them with a tea towel.
2 Place the damp jars and lids on a clean baking tray. Place in the oven for 30 minutes until dried out and sterilised. Remove when ready.
3 In the meantime, combine the strawberries, sugar, vanilla pod, and a small splash of water in a large, heavy-based saucepan.
4 Set the pan over a moderate heat, cooking until the sugar has dissolved and the fruit is softened, 6-8 minutes.
5 Turn up the heat and bring to a vigorous boil without stirring; brush away any sugar or jam from the edges of the pan using a pastry brush dipped in hot water to prevent crystallisation. Skim away any impurities from the surface and only stir a few times to prevent the jelly catching on the base of the pan.
6 Boil until the jam reaches 105-107°C | 221-225F on a sugar thermometer, about 20-25 minutes.
7 Remove from the heat and stir in the lemon juice. Ladle into the jars, including the vanilla pod if desired.
8 Cover and seal with the lids. Let the jam cool in a dark, cool cupboard before serving.
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- 650 g | 4 1/2 cups strawberries, hulled and roughly chopped
- 600 g | 2 1/2 cups jam sugar
- 1 vanilla pod, split lengthwise
- 2 tbsp lemon juice