Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 2 cups
Difficulty level: 2 out of 4
6 Ingredients
- 1 cinnamon quill
- 750grams strawberries, hulled, sliced
- 1 orange zested
- 1/3 cup lemon juice
- 1 vanilla bean pod, seeds scraped
- 650grams caster sugar
Method
Step 1 of 2
Combine all ingredients in a medium saucepan over medium heat. Bring to a simmer, then reduce heat to medium-low and cook, stirring frequently, for 20 minutes or until mixture reaches 105°C on a sugar thermometer. Test jam by spooning a little onto a chilled saucer and leaving for 30 seconds, then gently push with your finger. If the top of the jam wrinkles and doesn’t run into the centre, it is ready. Otherwise, return to a simmer for a further 2-3 minutes and repeat testing process until thickened. Discard cinnamon and vanilla bean.
Step 2 of 2
Ladle hot jam into warm sterilised jars, filling to just below the rim, then seal and allow to cool completely. Store up to 1 year in a cool, dry place. Refrigerate after opening.
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