Rinse the strawberries and shake dry in a colander. Hull and halve them, then weigh to ensure that you have 1kg.

Place in a heavy-based pot with the lemon juice and sugar. Bring to a boil slowly, stirring continuously to prevent the sugar from catching at the bottom of the pot. Reduce the temperature and simmer for 30 minutes, skimming the surface to remove any impurities that rise to the top.

An easy way to test if the jam is ready is by putting a teaspoon of jam on a small plate. Place the plate with the jam in a freezer for 3 minutes. Remove from the freezer and check the consistency by running a spoon or your finger through the middle. If it holds its shape, it’s ready. If it is still very runny, continue cooking the jam for a little longer.

Stir the Vanilla Paste into the jam mixture. While the jam is still hot, ladle it into sterilized jars until almost to the top. Seal the jars with their lids and place upside down to cool. Once opened, the jam should be stored in the fridge and eaten within a week.

Note: Once sterilized and sealed, it is not necessary to store the jars in the fridge as the jam may crystallize