This gluten free, homemade Strawberry Jam is made from scratch, without pectin and can be stored for 2-3 months in refrigerator.
Add the strawberries puree, sugar and lemon juice in a pan.
Slit the vanilla bean into half and scrap the seeds.
Add the seeds and the bean in the pan .
Cook on medium heat till the jam thickens to the desired consistency, approx 20-25 minutes.( Do not over cook otherwise the jam will harden on cooling )
To check the consistency of the jam, drop a little on a plate and refrigerate it for 3-4 minutes.
If it sets, it's done.
Remove the jam from heat.
Let it cool for 15 minutes.
Transfer the jam in a sterilised glass container.
Refrigerate up to 2 months.
Use 2 tsp vanilla Extract if Vanilla Bean is not available.