Makes approx 2-3 jars
1 vanilla pod
1kg ripe strawberries, washed and tops removed
500g high pectin sugar
Before you start, sterilize the jars.
Either, immerse the jars and lids in a large pan of boiling water and gently simmer for 10 minutes or place them on a baking tray in the oven and heat at 100°C for the same time.
Halve the vanilla pods lengthways and scoop out the seeds. Put the seeds in a saucepan with the strawberries and the sugar. Slice up some of the larger strawberries but keep all of the small ones whole for texture. Place the pan on a medium heat, bring to the boil and simmer for 5 - 10 minutes. Turn off the heat.
Skim off any foam, and leave to cool for a while. After about 15 minutes, divide the jam between the sterilized jars. Leave to cool completely and seal. Now for the scones...
taken from Jamie Oliver