2 large lemons, zested and juiced
1 vanilla bean split and seeds scraped out
3 cups sugar
1/2 cup sugar
3 tablespoons low sugar pectin*
1 tsp rose water, optional
For best results plan ahead 3-5 days. Can be made the day of but the jam will be significantly more flavorful and have a better texture if you can macerate the berries for a few days.
Mix the first four ingredients in a large nonreactive bowl (stainless steel, glass or ceramic) stirring to combine well. Let macerate covered at room temperature for several hours or cover and refrigerate for up to 5 days.
Mix together the half cup of sugar and three tablespoons of low sugar pectin. It is important to use the low sugar type in this recipe. It will not set otherwise.
Option 1) Berries suspended in Strawberry Jelly: Place the macerated berries minus the vanilla pod in a large shallow pan with a pinch of salt. Bring to a boil over high heat then cook on high for 8-10 minutes until berries are softened and the juices have thickened. Skim off any foam that rises to the top.
Option 2) Jammier Jam: Place half of the berries and the vanilla pod in a blender or food processor and puree. Pour into a large shallow pan with a pinch of salt. Use the juices from the strawberries to help "rinse" the blender out and into the pan. Add the remaining berries and juice. Bring to a boil over high heat then cook on high for 4-6 minutes until berries are softened and the juices have thickened. Skim off any foam that rises to the top.
For either option: Stir in the pectin/sugar mix and continue to boil for 1-2 minutes. Remove from heat. Stir in Rose Water if you are using it. Can or container as you see fit.
I like plastic containers. One because I can give them away and not regret the loss of a canning jar. Two because I can literally be done with a batch of jam (after prep/maceration time) in less than half an hour. If you use plastic containers and you want to store them they must be refrigerated for up to three months or frozen if you want to keep them longer.