This jam is based on Marissa McClennan's in Food in Jars. I made it for the first time in 2019 and didn't like the strong vanilla flavour, overwhelming the strawberries, I thought. Now, many people tried it and loved it. After making the jam, I place the vanilla pods in a jar of sugar and it sat in my cupboard until this year. I have made it again, using two cups of vanilla infused sugar in addition to 3 cups of regular sugar. I added the pods from the sugar to the strawberry mixture while it macerated. Perfect...
Makes eight 250 ml jars.
8 cups cleaned and hulled, chopped strawberries
1 vanilla bean pod ( see note above)
5 cups sugar, divided (2 cups of vanilla infused sugar were substituted for regular sugar)
2 lemons, zested and juiced
2 packets liquid pectin
Chop strawberries and place them in a large, non-reactive pot, add 2 cups vanilla infused sugar (or regular sugar). Let the mixture macerate at room temperature for about 2.5 hours (or overnight).
To make the jam, add the remaining sugar, lemon zest and juice to the macerated berries. Stir to combine and bring to a boil over high heat (this jam will foam a lot, keep an eye on it). Cook for 15 to 20 minute, stirring regularly. Remove the vanilla pod. Add the pectin to the fruit mixture and return to a rolling boil for about two minutes (it should reach 220 degrees). Remove the pot from the heat and ladle jam into your prepared jars. Wipe the rims, apply the lids and process in a steamer canner for 10 minutes.