Bright small-batch strawberry spread with lemon and vanilla for toast, gifts, or a nostalgic pantry staple.
# What you'll need:
→ Fruit
01 - About 3 1/3 cups (approx. 1.10 lb) fresh strawberries, hulled and halved
→ Sweetener
02 - 1 1/4 cups granulated sugar
→ 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 and halved strawberries in a large heavy-bottomed saucepan. Use a potato masher to gently crush roughly half of the berries, leaving some pieces intact for texture.
02 - Add the granulated sugar and lemon juice to the pan. Stir to combine and let the mixture sit for 10 minutes to macerate and draw out the juices.
03 - If using, add the scraped vanilla seeds and the split pod (or the vanilla extract) to the fruit and sugar mixture, stirring to distribute.
04 - Set the pan over medium heat and bring to a gentle boil, stirring frequently to dissolve the sugar. Skim and discard any foam that rises to the surface.
05 - Continue cooking, stirring often, until the mixture thickens and reaches 220°F on a candy thermometer, about 20 to 25 minutes. To test without a thermometer, place a small spoonful on a chilled plate—if it wrinkles when pushed, it has reached set.
06 - Remove the pan from the heat, discard the vanilla pod if used, and let the jam rest for 5 minutes. Transfer hot jam into sterilized jars using a ladle and funnel, seal immediately.
07 - Allow sealed jars to cool completely at room temperature before refrigerating. Chill and use within one month, or process sealed jars in a boiling water bath for 10 minutes for longer storage.
