Makes:  2 X 500g Jars


  • 1kg hulled and halved strawberries
  • 1tsp vanilla bean paste
  • 400g granulated sugar
  • 1 lemon, cut into 4


  • Put the strawberries into a preserving pan with the vanilla, sugar and lemon. Heat gently, stirring from time to time, until sugar is dissolved.
  • Put 2 saucers in the freezer. Increase the heat and let the jam bubble for 15-20 mins, stirring from time to time, until darker and thicker. Put 1tsp of the jam on to the chilled saucers and leave for 30 secs. Push your finger through it – you’re looking for the jam to wrinkle and not flood back into the gap.
  • Remove jam from the heat and pour into sterilised jars.

Source: Good to