Ingredients
Equipment
Method
- Step 1: Prepare the jars. This is super important for shelf life! Wash your jam jars and lids thoroughly. Then place them in a large pot, fill it with water so everything is covered, and let it boil vigorously for about 10 minutes. This sterilizes them. Carefully remove them with tongs and place them upside down on a clean kitchen towel to drain and cool slightly. Meanwhile, you can start with the strawberries.
- Step 2: Prepare and mix the strawberries. Wash the strawberries, hull them (remove the green tops), and cut them into smaller pieces. The smaller they are, the less you'll need to blend later – or you can leave them chunkier, just as you like! Put the strawberries together with the gelling powder with Xylitol, the lemon juice, and the vanilla (seeds and pod or extract) into a large, tall pot. Stir everything well so the gelling powder is distributed.
- Step 3: Cook and gel. Place the pot on the stove and bring the fruit mixture to a rolling boil, stirring constantly. Once it's boiling vigorously, let the jam continue to boil vigorously for at least 4 minutes. Important: Stir repeatedly, otherwise it will burn! And be careful, the hot jam can bubble and splatter quite a bit – a long-handled wooden spoon is worth its weight in gold here!
- Step 4: Fill and let set. Remove the pot from the heat. If you used a vanilla bean, fish it out now. If you like chunky jam, skip this step. If you prefer it smoother, use an immersion blender and briefly blend the jam until the desired consistency is reached. Be quick! Immediately fill the hot jam into the prepared, still warm jars, leaving about 1 cm headspace. Seal the jars tightly with the lids and turn them upside down onto their lids for about 10 minutes. This creates a vacuum. After that, turn them back upright and let the jars cool completely and set for at least 24 hours.
Notes
Variations: Try other fruits like raspberries, blueberries, or a mix (keep total fruit quantity around 600g). Add spices like a pinch of cinnamon, star anise (remove before blending), or a small amount of fresh mint cooked briefly with the fruit. For more vanilla flavor, double the amount or add extra seeds. This recipe uses gelling powder with Xylitol; you can experiment with other gelling agents and sweeteners, but always follow the package instructions carefully.
Tips for perfect jam: Always sterilize your jars and lids thoroughly – it's crucial for shelf life. Stir constantly, especially during the boiling phase, as jam burns very easily. Pay attention to the cooking time – at least 4 minutes of vigorous boiling is needed for the gelling agent to work. Be cautious of splattering hot jam and consider using a long-handled spoon. If unsure about setting, do a gel test: place a small spoonful of hot jam on a cold plate; it should set as it cools. If not, cook for another 1-2 minutes.
Storage: Unopened jars stored in a cool, dark place will last for several months. Once opened, keep in the refrigerator and consume within 2-3 weeks. But honestly, it's so delicious it will probably be gone much faster!