Later, in the evening, in between the time I came home from work and the time I ate dinner, I made this strawberry jam. As Jamie would say, easy-peasy. The hard work is cutting off the little green leaves. Scrunching them with your hands feels kind of interesting, but you can probably use a potato masher if you want. What you get, is a thickened strawberry jam, that you can put on bread, mix with yogurt, drizzle over cake, lots of uses. Eat it quick, store leftovers in the fridge, likely though, this won't last long.Strawberry Jam
adapted from a recipe from Jamie Oliver's Jamie at Home
1.5 kg strawberries, already cleaned and the stems cut off
400 g cane sugar
1 vanilla pod
Put the strawberries in a large shallow mixing bowl. Sprinkle the cane sugar on top.
Mix until the strawberries are well coated with the sugar.
With your hand scrunch up the sugared strawberries until they turn into a rough mush and are still pulpy, and the sugar dissolves.
Slice the vanilla pod open with a sharp knife, then, with the edge of the knife, scrape out the vanilla seeds within. Add vanilla seeds to the strawberry mixture.
Pour the mixture into a sauce pan and bring to boil; turn the heat down and simmer for 30 minutes, skimming off any foam during the cooking process.
Let cool and place in a sterilized jars.