This is by far the easiest and most fragrant strawberry jam ever! Soft, spreadable and delicious. No pectin at all!
Serves: – Preparation: 15′ Cooks in: 40′ + 12hrs waiting time Ready in: 55′
800gr hulled strawberry, stems removed
1 vanilla pod, split, seeds scraped
2 allspice berries
½ star anise, in pieces
½ lemon, juiced
Wipe strawberries with a piece of damp kitchen paper (this way strawberries don’t absorb lots of water and jam sets easily.) Cut large ones in half.
Put strawberries in a bowl and gently toss through the sugar. Drizzle with lemon juice. Leave uncovered at room temperature for 12 hours. This way sugar dissolves, the fruit doesn’t disintegrate too much and keeps its vibrant color.
Tip strawberry mixture and vanilla seeds in a pan along with the split pod. Put all spices in a piece of cheesecloth and add in the pan. Set over a low heat and cook very gently for 20 minutes. Remove pan from heat and let cool for 30 minutes.
Return pan to low heat and cook for another 20 minutes until jam sets. Discard cheesecloth and vanilla pod. Spoon a little jam onto a cold saucer. Leave for 30 seconds, then push with your finger. If it doesn’t flood to fill the gap the jam is ready. If not, turn the heat back on and boil for a couple of minutes, then do the wrinkle test again. Repeat if necessary.
Ladle jam into warm, sterilized jars, filling to just below the rim. Place a wax disc on top of the jam if you want to prevent mildew forming. Cover with lid and store in a cool, dry place. Keep in the refrigerator after opening.