- Fairmont Grand Del Mar
- 32 ounces
- 2 pounds 8 ounces ripe strawberries
- 4 cups granulated sugar
- juice of 1 lemon
- 4 vanilla beans, split and scraped
- 1/2 teaspoon salt
- 3 Days
- Total Time:
- 3 Days
- Rinse and dry strawberries.
- Remove the hull and quarter strawberries.
- Toss strawberries with granulated sugar, salt and lemon juice and allow to macerate overnight in a bowl, covered with a piece of parchment paper.
- The following day, bring this mixture, along with the scraped vanilla beans to a simmer – pour into a bowl and refrigerate overnight, covered with a piece of parchment paper.
- On the third day, strain this mixture to collect the syrup.
- Bring the syrup to a simmer and skim off any foam or impurities using a spoon or ladle. The syrup needs to cook to 105 degrees Celsius to be properly concentrated for preserve.
- Add the strawberries to the syrup and bring to a full boil – again, continually skim off any foam or impurities.
- Cook for five minutes stirring well, but not too vigorous to break down the fruit.
- Check the “set” of your preserve by pouring a little of the jam on to a very cold plate. It should gel nicely, but not be too firm.
- Sterilize the containers of choice (mason jars) by either boiling them in water or placing them in an oven at 225 degrees Fahrenheit for five minutes – wear gloves during this process for sanitation.
- Using gloves and a preserve funnel, fill the containers until nearly full. Seal and invert the jars to avoid any air pockets which would lead to spoilage.
- Refrigerate overnight to fully set the preserve. At this point, the jam can be stored for up to three months at room temperature if handled and cooked properly.
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