Tom’s mum taught him this jam recipe. He loves serving dollops of the sweet, sticky jam with croissants and bringing them to Ana in bed. Equal parts fruit and sugar are needed to activate the pectin that holds the jam together – don’t be scared!
1kg strawberries, hulled, halved
1kg white sugar
juice of 1 lemon
1 vanilla bean, split
Wash and sterilise two jam jars and lids. Place strawberries in a saucepan and stir through the sugar. Leave for 1-2 hours while sugar softens the fruit.
With a small sharp knife, scrape the seeds of the vanilla bean and place them with the strawberries. Add the lemon juice then cook over medium heat, stirring constantly until the fruit is soft. Remove a third of the fruit. Set aside.
Cook remaining mixture until fruit is mostly dissolved and jam coats the back of a spoon. Divide reserved fruit between the jars then fill with jam. Allow to cool, then seal with lids.