• So, you’ve gathered your ingredients. Let’s get to the fun part — making the jam!

Step 1: Prepare the Strawberries

• Start by hulling the strawberries—remove the green tops and slice them in halves. I love the vibrant red of strawberries, and slicing them allows them to release their juices more effectively. It's a simple step, but oh-so-satisfying!

Step 2: Combine Ingredients

• In a large, heavy-bottomed pot, toss the halved strawberries with sugar. Let it sit for about 10-15 minutes. This resting period allows the berries to macerate, pulling out their juices and creating a beautiful syrup.

Step 3: Cook the Mixture

• Over medium heat, stir the strawberry and sugar mixture. Bring it to a gentle boil, stirring continuously to prevent sticking. You’ll notice the mixture becoming glossy and bubbly. This is where the magic happens; the sugar completely dissolves, and the berries become juicy!

Step 4: Add Lemon and Vanilla

• Once boiling, add the fresh lemon juice, lemon zest, and vanilla extract. This is the perfect moment to inhale deeply—it smells divine! Stir well and keep the mixture at a rolling boil for about 10-15 minutes. I like to use a potato masher at this stage if I want a smoother consistency. It’s all about your preference.

Step 5: Check for Doneness

• To check if the jam is ready, place a spoonful on a cold plate. If it holds its shape and you can draw a line through it with your finger, you’re golden! If not, let it boil a bit longer.

Step 6: Jar it Up

• Once done, remove the pot from heat and let it cool slightly. Then, carefully pour the hot jam into clean, sterilized jars. Leave a little headspace at the top—about half an inch. Wipe the rims of the jars for a clean seal, and then screw on the lids.

Step 7: Cool and Store

• Let the jars cool completely at room temperature. You can store this jam in the refrigerator for up to three weeks or process it in a hot water bath for long-term storage.