Well, this is the fourth and final recipe from my giant haul of strawberries that I bought a few weeks ago (the previous three being strawberries and cream pavlova, roasted strawberry and balsamic vinegar ice cream sandwiches, and strawberry financiers). Finally, we have reached the end of the strawbaggedon.
Except maybe not, because I froze a bunch of strawberries because I just couldn't handle any more strawberries desserts at the time. But they'll be back.
I don't usually buy jams or marmalades because I'm not a breakfast person. I'll begrudgingly eat breakfast before work because I know if I don't, I'll be starving in a couple hours. I don't get much joy from eating right when I get up, no matter what I'm eating. On the weekends, a nice cup of tea will tide me over until I get hungry and then I'll have lunch.
Toast and jam is reserved for when I want a little sweet snack. I don't want a dessert or chocolate, I just want to nibble on something a little bit sweet and preferably crunchy.
A bit of this strawberry jam on buttered homemade bread is exactly what I crave in those moments. It's not all the time, but when that sweet snack craving hits, this fulfills it perfectly. But make no mistake, this jam would be perfect swirled into yogurt or spooned over ice cream, too. It's perfectly sweet without being cloying and packed with fresh juicy strawberries that don't dissolve completely into mush, so you get bites of soft strawberry with your jam.
If you're wanting the whole homemade experience, check out my favourite bread recipe from the archives (and the one in these photos), the overnight white bread or if you're wanting something a bit heartier and healthier, try my multigrain seeded loaf.
Strawberry and Vanilla Bean Jam
Recipe from Modern Café
481 g strawberries, stemmed and sliced
400 g sugar
33 g lemon juice
1 g salt
1 vanilla pod, split and scraped
Sanitize your jars and lids by submerging them in boiling water for at least 10 minutes. Once they are sanitized, place them opening side down onto clean paper towels. This allows the water to drip out while also preventing anything from getting inside them. The lids should be sanitized just before the jars are closed up so that as they cool down, they contract, and create an airtight seal.
For the jam, combine the strawberries, sugar, lemon juice, salt, vanilla seeds and vanilla pod in a large saucepan. Cook over high heat, stirring constantly, until a thermometer reads 104 C/220 F.
Remove from heat and portion into the jars while the jam is still hot. You can sanitize the lids while your portion to ensure they are still warm.
Place the hot lids on the jars and close them tightly. Place all of the jars in a pot with boiling water, making sure they are covered by at least 1 inch of water. Boil for at least 10 minutes and up to 20 minutes.
Let the jars cool overnight at room temperature. Refrigerate after opening.