Strawberry Vanilla Jam

Published June 5, 2019

Once you taste homemade jam, you will understand why it is worth the effort to make your own. Homemade jams, preserves and jellies are a great way to save seasonal fruits to enjoy all year. They also make nice gifts.

One of my favorite homemade jams is strawberry. I like the addition of some vanilla to my strawberry jam. I think it adds an additional layer of flavor, without covering up the natural beauty of the berries. Of course, you can omit the vanilla, if you prefer.

I try to make enough to last all year, but I end up running out quickly. This jam is great on toast, but also a nice addition to several desserts I make.

With local berries in season now, it is a perfect time to make a batch, or two.

In grocery stores, berries are often sold in one pound packages, not in quarts. A quart of strawberries should weigh 1 1/4 pounds. That should help you figure out how many berries you will need.

Here is the recipe.

Strawberry-Vanilla Jam

2 qts. strawberries, stemmed, washed and crushed

2 T. pure vanilla

1 package dry pectin

1/4 c. lemon juice

7 cups sugar

Combine berries, vanilla, pectin and lemon juice in large saucepan and bring to a boil over medium heat, stirring often. Add sugar and turn heat up to high. Stir often until mixture comes to a boil. Boil hard one minute stirring constantly. Ladle hot jam in to jars leaving 1/4 inch headspace. Wipe rims and screw on lids comfortably tight. Place in boiling water bath and process 10 minutes. Remove to cooling rack, towel or wooden surface to cool. Makes 8-9 half pints.

Posted in Cooking