Since I took all the time to stock us up on Strawberry Jams, I thought I’d share the recipe for the Strawberry Vanilla Jam as well! This is just a variation of the basic strawberry jam recipe. Just add a split vanilla bean during the cooking portion and it adds a kick of vanilla to your jam!
It’s an easy recipe and great since you know exactly what ingredients you have in it! And even better it’s gluten free! You do use white sugar in this recipe, so if you’re looking for a reduced sugar method jam check out the Strawberry Agave jam recipe.
Ingredients you will need:
- 7 cups of granulated sugar
- 8 cups of whole strawberries
- 4 tbsp lemon juice
- 1 package of regular powdered Pectin
- 1/2 tbsp butter
- 1/2 vanilla bean – split the long way
Instructions:
- Place 8 clean 8 oz mason jars on a rack in your stock pot. (I used 4 16 oz jars – always prepare 1 extra jar and lid set than the recipe requires, trust me you will appreciate that if you mess one up!) Fill the jars and stock pot with cool water until it completely covers the top of the jars. Cover and put on medium heat. Simmer but do not boil.
- Prepare 8 lid sets, put the bands aside and put the flat lids in a small sauce pan and put on medium heat. Do not boil, but keep warm through the whole process.
- Measure out your sugar and put in a medium sized bowl and set aside. Rinse your strawberries and remove the hull with the end of potato peeler. Remember anything that’s green might like pretty but wont taste good in your jelly!
- Take your hulled strawberries and put them in a pie dish and smash them with a potato masher. Leaving some chunks is fine, but we don’t want it too chunky. Put all of your squashed strawberries into a medium sized stainless steel saucepan. Add in 1/2 tbsp butter (this prevents the foaming later), vanilla bean, pectin and lemon juice.
- Bring the mixture to a rolling boil. Once it reaches this stage – dump all the sugar in. Yes ALL at once. Mix constantly until it is incorporated into the mixture. Return it to a rolling boil that doesn’t stop while you stir. Once it reaches that point, remove from heat and skim any of the foam off the top. Remove the vanilla bean pieces.
- Now, remove the jars from the warm bath. Tip them as you pull them out and pour the water back into the pan. Place them on a towel on the counter with the opening up. Do not dry them! Just put them down and put the funnel in. Ladel the hot jelly into each jar until there is about 1/4 inch of space in the top. Once all jars are full, take a plastic or wooden utensil and move it around to get extra air bubbles out.
- Take the small magnet tool and remove flat lids from their hot bath. Place over top of each jar. By hand screw on the collars, but not too tight! Remember some air still needs to get out of each jar.
- Place the jars back into the hot stock pot and replace the lid. Turn your temperature up to high. When it starts to do a rolling boil, start a timer for 10 minutes.
- After the jars have processed for 10 minutes, turn off the heat and remove the lid to the pan. Let cool for 5 minutes. Remove all the jars without tipping them and place them back on the towel. Remember – don’t towel them off!
Just like that – you’ve got jelly! It does take 24 hours for it to cool and set completely. Hang out for a few minutes after you have finished processing your jars. You will hear a lovely “POP” when the seal is officially done on each jar.
After 24 hours, remove the collar band on each jar and double check your flat lids seal. As long as you can’t easily remove it – you did it right! It’s done and will last for a good long time in your pantry. Remember to store in a dark cool place.