Steps

• Carefully wash the strawberries, remove leaves and any damaged parts, then cut them into small pieces and place them in a very large bowl.

  Pour the sugar over the strawberries, the grated zest of one lemon, and the juice of two lemons.

  Mix, cover with a sheet of plastic wrap, and let macerate in the refrigerator for 2/3 hours.

  

• After this time, the strawberries will have released their water, pour everything into a large pot and bring to the heat. Add the grated half apple (it will help as a thickener) and the vanilla pod.

  Start cooking on high heat, once boiling, turn the heat to low and remember to stir often to avoid sticking to the bottom. For this amount, from boiling, cook for about an hour and 15 minutes.

  

• Toward the end of cooking, I blended for a few seconds with an immersion blender because I don’t like finding large chunks, and neither does my little one. Naturally, you can skip this step.

  
  To check if the jam is ready, I use the old grandma’s method, I put a spoonful of jam on a small plate, wait for it to cool down and put it vertically. If it drips slowly, it’s ready; if it’s too liquid, it will need to cook a bit more.

• While the jam is cooking, take care of sterilizing the jars, which is essential for proper preservation.

  Again, I go with the old grandma’s method. So take a large and tall pot, insert jars and lids, a cloth between them to avoid breakages, fill with water to cover them and bring to heat.
  Boil for 40 minutes (then, with the help of a kitchen tong so you don’t burn yourself) remove jars and lids and let dry on a clean cloth.

  

• When the jam is ready, remove the vanilla pod and immediately pour into jars, close them and let cool upside down.

  This way, a proper vacuum will form, and the lid will not make the “click clack” sound.