This is the most amazing jam and so incredibly simple to make. You will never want to buy jam from the supermarket again. Perfect on toasted brioche (or normal toasted bread), but give it a go on pikelets or scones with a little bit of plain whipped cream. Divine!
Adapted from Donna Hay’s Brown Strawberry and Vanilla Jam Recipe (Donna Hay Magazine Dec-Jan 2012)
1.5 kg fresh strawberries, hulled and cut in half
1.5 Tbsp water
1 vanilla bean, cut in half with the seeds scraped
1 kg jam sugar
½ cup lemon juice (freshly squeezed from actual lemons)
Put the strawberries and water in a large, deep, non-stick pan. Cook over a medium heat for 20 minutes, stirring every few minutes, until the fruit begins to break down.
Add the vanilla bean, sugar, and lemon juice and stir until the sugar has dissolved. Increase the heat to high, and bring it to the boil. Once boiling, reduce the heat to medium so that it’s bubbling away happily, for 20 minutes. While it is cooking, stir occasionally and skim off any foam to ensure a dark, clear jam.
Remove the vanilla bean, and spoon into sterilised jars. Allow the jam to cool a little in the jars before putting the lids on.
Makes 8 x 250ml jars (2 litres in total).
January 6, 2012
Accompaniments, Recipes