Before you start sterilise 2 x 200 ml jars (see notes) and place 2 saucers in the freezer.

Place strawberries in preserving pan (or similar) and lightly crush with a potato masher (you want texture to your jam) leaving about a quarter whole if small (mine were big so I gently crushed all of them).

Then add the 325 grams sugar, 1 tablespoon lemon juice, 4 tablespoons gin and 1 teaspoon vanilla bean extract.

Place the pan on a gentle heat and stir with a wooden spoon until the sugar dissolves and no crunching sounds can be heard. Do not simmer or boil at this stage or your jam will be crunchy.

Once sugar has dissolved turn the heat up and bring to a rolling boil. At this point you stir continuously and time for 6 – 7 minutes or until the temperature reaches 105C on a digital thermometer and then remove the jam from the heat. A slow and then hanging drip from a wooden spoon is a good indicator of being ready. Mine took 6 minutes 45 seconds.

Next, test for set by spooning a blob of jam onto a chilled saucer. Place in fridge for 30 seconds and then push a finger through it. If it gives a gentle crinkle/wave and is tacky then the jam is ready. You don’t want firm crinkles, it’s better to under boil than over boil as you can always re-boil unset jam.

If jam hasn’t reached setting point. boil for another 30 seconds to 1 minute and repeat the process/test until ready.

Push any scum to the side of the pan, skim with a large metal spoon and discard. (Don’t skim as you boil as that’s wasteful).

If this doesn’t do an adequate job then you can stir in a knob of unsalted butter to disperse any remaining air bubbles. (They are unsightly but won’t affect the quality of your jam).

Pot up into 2 x 200 ml hot jars with a ladle and jam funnel and place lids on immediately.

Allow jam to cool before serving.

Store in a cool, dark, dry place and refrigerate once open. (See post for further storage and keeping tips).