500g frozen or fresh strawberries
1 cup caster sugar or white sugar
1 to 2 tsp vanilla essence
Zest and juice of a lemon
In a saucepan over low heat, add strawberries, caster sugar, vanilla, lemon zest and juice and toss making sure the mixture is combined. The sugar will melt down and turn into a syrup and the strawberries will begin to break down and soften.
Cook the mixture for 25-30 minutes. During the cooking process, use a potato masher, fork or spoon (whatever you prefer) to gently help break down the bigger strawberries and to get the desired consistency you like. Stir the mixture occasionally and cook for a further 15-20 minutes. skimming off any froth with a spoon. Turn off the heat and allow the jam to slightly cool.
Carefully spoon into sterilised jars. Keeps for 6 months in a cool dry cupboard.