# What You'll Need:
→ Fruit
01 - 3 1/4 cups hulled, halved fresh strawberries (about 1 lb 2 oz)
→ 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
# How-To:
01 - Hull and halve the strawberries; place them in a large, heavy-bottomed saucepan.
02 - Add the granulated sugar and lemon juice to the pan, stir to combine, and let sit for 10 minutes to macerate and draw out the juices.
03 - If using a vanilla bean, add the scraped seeds and the pod to the pan; if using extract, reserve until the end of cooking.
04 - Set the pan over medium heat and bring the mixture to a gentle boil, stirring frequently to dissolve the sugar and prevent scorching; skim any foam from the surface.
05 - Continue to cook, stirring often, until the mixture thickens and reaches the jam setting point (about 220°F on a candy thermometer), approximately 20–25 minutes.
06 - Test for doneness by spooning a small amount onto a chilled plate; if it wrinkles when pushed with a finger, it is ready.
07 - Remove from heat, discard the vanilla pod if used, let sit 5 minutes, then ladle the hot jam into sterilized jars; seal immediately while hot.
08 - Allow jars to cool to room temperature, then refrigerate for short-term use (use within one month) or process in a boiling water bath for 10 minutes for extended storage.
