Buy the berries fresh from the market or go to the field and pick them yourself.
Prepare the ingredients and cooking utensils.
Wash the berries well under running water, then remove the green and halve depending on the size.
Weigh the strawberries to determine the right amount of preserving sugar.
Use gelling sugar 2:1: 1.5 kg strawberries and 1.0-1.3 kg gelling sugar. I think most Internet recipes are wrong. The berries contain a lot of water and need a lot of preserving sugar!
Cut the peeled apples into small pieces.
Scrape out the vanilla pod. Add the pod and pulp to the fruit.
Put the berries with apple pieces, vanilla pod and pulp, jam sugar and white wine into the pot.
Bring the ingredients to the boil, stirring constantly on the bottom with a spatula so that the preparation does not burn.
Cook the strawberry jam for five minutes.
Remove the vanilla pod and mix the fruits with a hand blender.
Carry out the gelling test, put some strawberry jam on a small plate and let cool. You can pull through the fruit preparation with a spoon or your finger, if the jam "stops" the firmness is good. Otherwise add more preserving sugar, test again and then prepare for bottling.