We finally had the time to pick strawberries on a field in Berlin on Sunday. We headed home with a brimful basket of fresh strawberries and made a yummy jam out of a part of the fruits. We tried to make the jam as fruity as possible without using refined sugar.
Wash, de-stem and puree the strawberries. To make the jam finer without any seeds, sieve the puree. Dissolve the Agar Agar powder in cold water and let it soak for 10 minutes. Halve the vanilla bean lengthwise and scratch out the pulp and bring to a boil with the remaining ingredients. The jam should boil heavily for 2-3 minutes while stirring in order to reduce. Then fill the jam in jars which were washed with boiling water before.
Our basic recipe can be modified according to season, personal preference and with all fruit you can think of. It is important to only use fruit without soft or rotten spots. The jars should be kept in the fridge because we left out the sugar that normally conserves the jam. If you take out the jam with a clean spoon, the jam can be kept for a month.