Thaw the strawberries (you can of course also use fresh ones during the strawberry season), heat them in a saucepan and puree them. Add sugar, vanilla and lemon juice. Pound the poppy seeds in a mortar and add to the strawberries. Add the preserving sugar and let it simmer for at least 3 minutes. Make the jelly test and pour the jam into sterile preserving jars while hot.
The jam is an own creation and sometimes a variant of the normal strawberry jam, for everyone who wants something a little more exotic.
Of course you can control the sweetness yourself through the sugar content, depending on the taste, add less or more sugar (although I find the jam with this amount of sugar very sweet).
I also made the jam in autumn / winter, hence frozen strawberries, but you don`t notice it in terms of taste.
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