Last sunday afternoon was spent making our first homemade strawberry and vanilla jam. There’s many things I love about the weekend, but one of the things I love most is spending time cooking with Mark. There’s nothing better than slowing down, filling the house with gorgeous smells and taking time to cook or bake just for weekend eating.
strawberry & vanilla jam
from Donna Hay iPad App – Dec-Jan 2012
1.5 kg strawberries, hulled and halved
1½ table spoons water
2 teaspoons lemon seeds
1 vanilla bean, split and seeds scraped
1kg white sugar (eek!)
½ cup (125ml) lemon juice
Place strawberries and water in a jam pan or deep frying pan over a medium heat and cook for 15-20 mins, stirring occasionally, or until the fruit begins to break down. Place the lemon seeds in muslin cloth and tie to the handle of the pan, ensuring it is immersed in the jam.
Add vanilla, sugar and lemon juice and stir until the sugar is dissolved. Increase heat to high and bring to the boil. Place a sugar thermometer in the pan, reduce heat to medium and cook for 15-20 mins or until temperature reaches 105°C (220°F).
While the jam is cooking, use a metal spoon to skim any foam from the surface and discard*. Remove the vanilla bean and carefully pour into sterilised jars.
*Skimming the foam from the top will result in a lovely, clear jam.