Strawberry jam with vanilla

Μαρμελάδα φράουλα με βανίλια

Published originally on my blog on 16 June 2013

I’ve sung the praises of Greek ingredients many times and now is the time for Dutch ingredients and particularly strawberries.
Dutch strawberries are small and sweet, with a reddish-pink color and in one word, awesome. There’s really not much more to say; they’re delicious beyond description.

While in Greece, I made strawberry jam and spoon sweet using local strawberries. I made the exact same thing here in Holland with Dutch strawberries and it was like tasting two completely different things.

The version made with the Dutch berries was tastier with a fuller flavor of the fruit bursting in my mouth with every spoonful and far more aromatic. There’s no better test than that in my book; using the same ingredients and seeing the resulting differences.

I have been making this strawberry jam for years. I’ve mentioned it before, promising that one day I’ll share the recipe. Well, the time has come, finally.

It’s pretty straightforward and quite quick as well; no macerating of the berries is required, which undoubtedly makes things easier. You clean and hull the strawberries, making sure to halve any that are big; this isn’t of course the case with Dutch strawberries that are invariably small and cute.

The secret to this jam is twofold. First, it’s the lemon seeds that are put inside a muslin cloth and into the pan along with the berries as they simmer, thus omitting the need for artificial pectin and second, the vanilla seeds that bring an incomparable flavor and aroma to the jam.

This jam can be as thick or thin as you like it. I usually prefer it on the thinner side as this gives me the chance to enjoy the small berries in all their juiciness and sweetness and not mashed into oblivion, but also because I can use the syrup that usually remains, to make strawberry drinks of any kind.
Of course, for those of you looking for a more traditional jam consistency, you can simmer the berries for longer and mash them as they cook inside the pan.

I have made it twice already and I’m planning on making it a couple more times before the strawberry season ends. On top of cakes and crepes, yoghurt or ice cream, on top of buttered bread, straight from the jar with a big old spoon, I simply can’t get enough of it.

Strawberry Jam with Vanilla

Needless to say, the more aromatic and flavorful the berries you use, the more tasty the jam will be. Choose strawberries that are ripe but not overripe.

I use a thermometer to determine the setting of the jam but it is not necessary. The simple sauce-in-the-freezer technique described in the recipe, works just as well.