This type of jam recipe is also very French, they tend to have a softer set jam there in France – it is lovely to see whole chunks of fruit on your toast or scones. Try it for topping on Greek yoghurt or crepes. The creamy taste comes from the interplay of real vanilla and the cane sugar, like a strawberry cream soda. Taste the berry first then the creamy finish from the vanilla.
*Disclaimer not a preserving recipe, and may not follow USA food preserving guidelines. I would store in refrigerator. (Would probably be eaten with a spoon.)
Prep time: 2 days
Cook time: 20 minutes
- Place alternate layers of cleaned and hulled strawberries with the sugar into a non metallic bowl; add the lemon juice, but only if you are not using the preserving sugar, cover and leave to stand overnight.
- Next day, transfer the fruit, vanilla bean, and sugar to a pan, bring slowly to the boil and simmer for 5 minutes. Pour back into the bowl, cover and leave again for another day.
- Finally, transfer to a preserving pan, bring to the boil and simmer until setting point is reached – this takes about 10 minutes. Remove from the heat and leave to cool a little until the conserve just starts to set, this takes about 15 minutes. Stir once more to distribute the fruit evenly and pour into prepared hot sterilized jars and cover immediately.
- Makes about 3 lb of conserve.
- Only add the lemon juice if you are using normal granulated sugar and NOT preserving sugar, which contains pectin already.
- Ten Ways to Save (suburbhomestead.wordpress.com)
- Orange Jelly (suburbhomestead.wordpress.com)
- Quick & Easy Meyer Lemon Curd (cravingchronicles.com)
- 24 smart uses for sugar (mnn.com)
- Berry Resource: Uses for Strawberries (berries.com)