# What You'll Need:
→ Fruit
01 - 17.6 oz (about 3 cups) fresh strawberries, hulled and halved
→ Sweetener
02 - 1 1/4 cups granulated sugar (about 8.8 oz)
→ Acidity
03 - 2 tablespoons freshly squeezed lemon juice
→ Optional
04 - 1/2 vanilla bean, split and scraped (or 1 teaspoon pure vanilla extract)
# Directions:
01 - Place the hulled, halved strawberries in a large, heavy-bottomed saucepan. Use a potato masher to crush roughly half the berries, leaving some larger pieces for texture.
02 - Add the granulated sugar and freshly squeezed lemon juice to the fruit, stir to combine, then let the mixture rest for 10 minutes to draw out the juices.
03 - If using, add the scraped vanilla seeds and the pod to the pan, distributing the seeds through the fruit.
04 - Set the pan over medium heat and bring the mixture to a gentle boil, stirring frequently to dissolve the sugar. As foam appears on the surface, skim it off with a spoon.
05 - Continue to cook, stirring often, until the mixture thickens and reaches 220°F on a candy thermometer (about 20–25 minutes). Alternatively, place a small spoonful on a chilled plate; if it wrinkles when pushed, the set is reached.
06 - Remove the pan from the heat, discard the vanilla pod, let the jam rest for 5 minutes, then transfer hot jam into sterilized jars using a ladle and funnel. Seal jars immediately.
07 - Allow jars to cool completely at room temperature, then refrigerate. Store refrigerated jars for up to 1 month. For longer shelf stability, process sealed jars in a boiling water bath for 10 minutes.
