Strawberry jam with marshmallow cream

Ingredients for 4 servings:

• 1 kg strawberries
• 500 g gelling sugar, 2:1
• 1 lemon(s), the juice
• 400 g marshmallow(s)
• 150 ml whipped cream
• 1 vanilla pod(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

à la Edith

Wash, hull, and chop the strawberries. Mix with the preserving sugar and lemon juice. Chop the marshmallows, stir in the cream, bring to a boil, and simmer over low heat until the marshmallows have melted. Split the vanilla pod lengthwise and scrape out the seeds. Add the vanilla seeds and pod to the strawberries, bring to a boil, and boil gently for about 4 minutes, stirring constantly. Remove from the heat, remove the vanilla pod, and use a jam funnel to fill sterilized twist-off jars 2/3 full with the jam. Spoon the very hot marshmallow cream on top and stir thoroughly with a spoon handle. Close the jars and place the lids on for about 5 minutes, then turn them upside down and let cool. This recipe makes about 4 large jars.