Foolproof Strawberry Jam | With note of vanilla

★Online Classes★ For more online classes please visit: hanbitcho.com/course/ ▶Strawberry Jam (with vanilla)◀ ⊙Strawberry Jam⊙ Frozen Strawberries 200g Sugar 60g Lemon Juice 2g (option) Vanilla Pod: 1/4 of a pod (feel free to adjust the amount. There’s not rule for this) ① Dice the strawberries into smaller pieces (or blend it. Don’t blend it smooth though) ② Add everything into a saucepan and reduce until it passes the cold water test. ⊙How to sterilize jars⊙ Wash the jar in running water and then place it in a saucepan filled with water. Bring the water to a boil and simmer for 10mins. Remove the jars and let it dry. How to store: Store in the fridge for 10 days. ------------------------------- ★Shoppee★ Shop Name: Hanbit Cho Korean Bakeware ★My Ingredients★ Dark Couverture Chocolate: amzn.to/3nmcJxJ White Couverture Chocolate: amzn.to/3Gf8zQU Valhrona Cocoa Powder: amzn.to/3lPdvnc Snow Sugar: amzn.to/2Znp7p5 Ghirardelli Chocolate Sauce: amzn.to/3DNN1J5 ★My Equipments★ Oven: UNOX Bakerlux Shop.Pro Convection oven Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (amzn.to/3hSMblB) Silicone Mat: Silpat(amzn.to/3CApmLt) or Silpat equivalent(amzn.to/3hUyZwG) Perforated Silicone Mat (Mesh): Silpat Hand Blender: Braun MQ 7035X (amzn.to/3nWy3Mj) Food Processor: Hanil (amzn.to/2XNxWYg) Stand Blender: Vitamix QuietOne (amzn.to/3nTtBxK) Infrared Thermometer: amzn.to/3hW52fS Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: amzn.to/3zwAHu4 Zester: Microplane (amzn.to/3EGD9Ck) Whisk: Matfer --------------------------------------------------- ★SUBSCRIBE to my Channel★    / @hanbitcho   ★Instagram★ instagram.com/sugarlane.korea ★Online Classes★ For more online classes please visit: sugarlane.kr/english #strawberryjam #jam #잼 #sugarlane #조한빛 #슈가레인