Wash the strawberries well and remove the stems.
Place them in a saucepan with a thick bottom, add the sugar, mix and crush the strawberries with our hands. For a more “homemade” texture, leave the pieces relatively large. For a smoother result, mash well by hand until they dissolve.
Add the split and scraped vanilla pod.
Depending on the time available, either cover the saucepan and leave it in the refrigerator for 10-12 hours, until the moisture from the strawberries dissolves the sugar or leave it outside the refrigerator for 1-2 hours, stirring regularly, so that the sugar dissolves more easily during boiling.
Place the saucepan over medium heat until it comes to a boil.
Regularly skim off the foam that forms on the surface.
Increase the heat and boil for 20-25 minutes, stirring constantly with a wooden spoon.
Once our jam thickens, add the lemon juice.
Let it boil again with the lemon and remove from the heat.
Fill sterilized and warmed jars with the hot jam and seal the lids tightly.
Once it cools down, it’s ready.
If the strawberries are very sweet, you can reduce the amount of sugar. The same applies if you prefer a slightly “tart” jam. However, you should not overdo it, as sugar is one of the most crucial ingredients in setting the jam.