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Strawberry Vanilla Jam
1 quart strawberries ( 4 cups of chopped berries)
3/4 Cup of honey
1 Cup of Sugar (you can use 2 Cups sugar and leave the honey out)
2 vanilla beans, split and scraped (or add 2 tsp vanilla bean paste before jarring)
1 lemon, zested and juiced
Commercial Pectin (*I used 4Tbs Pamona Commercial Pectin Powder)
Wash, hull and chop berries. Toss them with the 1 cup of sugar and the split vanilla beans and place in a large jar or bowl.
Allow the berries to macerate for at least 1-2 hours (cover with saran and placed in fridge).
When you're ready to make the jam, prepare two to three pint jars.
Pour macerated strawberries and vanilla beans into a large pot and add the honey.
Add commercial pectin of your choice. *follow your pectins instructions on when to add to jam mixture.
Bring to a boil and cook until the jam reaches 220 degrees, stirring often and regularly.
Add the lemon zest and juice in the final 5 minutes of cooking and remove the vanilla beans.
Once the jam has reached 220 degrees, remove the pan from the heat.
Pour jam into your prepared jars.
Wipe rims, apply lids and rings and process in your canner for 10 minutes. (or according to your altitude)
When time is up, remove jars from canner and let them cool on a towel-lined counter top.
When jars are cool enough to handle, remove rings and check seals.
If any jars are not sealed, store them in the fridge and use them first.
Store washed, sealed jars in a cool, dark place.
(In this recipe - I added my pectin (Pamona) before the final rolling boil.)
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Recipe & Photos by: Diane Baker for Canning and Cooking at Home
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Diane Baker: Owner & Creator of Canning and Cooking at Home