Makes 10 small jars.
850 gr. ripe strawberries, halved ½ kg. sugar
Juice from one lemon
½ tsp. quality vanilla extract
Add the strawberries to a large, flat pot. Add the sugar, lemon juice and vanilla. Mix gently and bring to a boil over a high flame. The mixture will quickly begin to bubble, but don’t worry, since the strawberries contain a lot of liquid. Lower the flame to the lowest possible setting and continue cooking uncovered for 50-60 minutes.
Stir occasionally and skim off the froth that bubbles up. It’s important to keep watch and remove from the flame as soon as jam has become thick.
Let jam cool a little before transferring to glass jars. Store in the fridge.
Level of difficulty: Easy. Time: 1 hour. Status: Parve.