1. Sterilize the glass jars, including the lids. Let the glasses and lids cook for about 10 minutes in a large saucepan with boiling water. Remove from the water and place on a clean kitchen towel. While the glass jars are sterilizing, you can already prepare the jam.

2. Wash and clean the strawberries, then cut them into small pieces. Add the strawberries with the xylitol jam sugar, lemon juice, and the scraped-out vanilla bean pod (seeds and pod) to a large saucepan. Alternatively, you can use vanilla extract instead of a vanilla bean pod. Mix everything and bring to a boil while stirring constantly. Allow the fruit to boil for at least 4 minutes, stirring constantly. Be careful, the mixture will bubble and splatter quite a bit.

3. Remove the saucepan from the heat, remove the vanilla bean pod. Purée all the fruits that have not yet disintegrated using an immersion blender*. Fill the jam immediately into the sterilized glass jars, seal them with the lids, and leave to stand upside down for about 10 minutes. Turn the glass jars upside down again and let them sit undisturbed for at least 24 hours.