Strawberry Vanilla Jam Recipes

STRAWBERRY AND VANILLA JAM

Steps:

• hull and halve, or if you have large strawberries quarter them
• mix strawberries with the sugar and allow to sit for 1-24 hours
• place sugar and strawberries in a heavy based pot along with the lemon juice and vanilla seeds
• place 2 small plates in the freezer - this is for testing the jams readiness later on
• slowly bring the strawberries and sugar mix to a gentle simmer allowing the sugar to dissolve
• preheat oven to 130c (275f)
• have ready some water and a pastry brush to wash down the sides of the pan of any sugar - this is an important step to stop the sugar crystalizing
• wash down the sides of the pot with the brush dipped in water to remove any sugar stuck to the sides of the pan and simmer gently for approximately 25-30 minutes
• while the jam is simmering place the washed jars and lids on a tray and pop in the oven for 10-15 mins - (note - if using lids with rubber lining boil them instead of placing them in the oven) see above for how to prepare jars
• remove a plate from the freezer and place a teaspoon of the jam onto the cold plate and pop in the fridge for a couple of minutes
• remove plate from fridge and gently push your finger through the jam
• if the jam forms a distinct skin and wrinkles the jam is ready
• if you don't get the wrinkle effect continue cooking the jam for a few more minutes and test again until you get the wrinkle effect
• when your jam is ready, use a spoon and skim the surface of the jam to remove the foam
• allow the jam to cool for 15-20 minutes so the jam thickens (this helps to prevent all of the strawberries from rising to the top)
• pour jam into the very hot jars leaving only a small gap and seal with the lid immediately (this helps to create a vacuum)
• allow jam to cool completely on the bench
• wipe jars with a damp cloth to remove any small spills of sticky jam
• store in a cool, dark place
• enjoy!

STRAWBERRY VANILLA JAM

Steps:

• *Prepare boiling water canner and heat jars/lids in simmering water.
• Combine crushed strawberries into a large 6 quart pot.
• Split a vanilla bean in half, and with the your knife, scrape the inside of the bean and place into pot with the strawberries.
• Add lemon juice and gradually stir in the pectin.
• Bring mixture to a full rolling boil on high heat, stirring constantly.
• Add all of the sugar, stir to dissolve.
• Return mixture to a full rolling boil, boil for 1 minute, stirring constantly.
• Remove from heat. Skim foam off the top as necessary.
• Ladle jam into hot half pint jars, wipe off the rim, place warm lid on the jar and secure with the ring.
• Process in hot water bath for 10 minutes (adjust for altitude as needed). Remove and let cool for 24 hours. Check lids to make sure they are secure. (They should not pop after they are cooled).

STRAWBERRY JAM

Steps:

• In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

STRAWBERRY-VANILLA FREEZER JAM

Steps:

• Wash, hull, and coarsely chop strawberries in a large glass, ceramic, or stainless steel bowl. Mash with a potato masher to a fine texture, 1 or 2 minutes. Add sugar, lemon juice, and vanilla bean paste. Stir well and let stand until berries have released some of their juice, about 30 minutes. Add pectin, 1 tablespoon at a time, stirring until well combined after each addition. Let stand 5 minutes to activate pectin.
• Spoon jam into clean, wide-mouth, half-pint jars, leaving 1/2-inch headspace. Wipe rims clean with a damp paper towel. Loosely apply clean lids and set jars in freezer. Freeze completely, about 5 hours.
• Tighten lids. Store in freezer up to 1 year or in fridge up to 1 month.

STRAWBERRY VANILLA JAM

Steps:

• Put all fresh cut strawberries and vanilla been in a plastic gallon bag with 1 cup sugar and set overnight in the fridge.
• The next day, there should now be some juices in the bag along with the strawberries. Put the sugar/strawberries/juice in pan, take out vanilla bean. Cut bean in half down the center. Scrape out seeds and put into pan with strawberries. Discard bean pod. Stir in remaining sugar, lemon zest and add butter.
• Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• Take off heat. Stir in pectin. Return to full rolling boil and boil for exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Take potato masher and mash strawberries to the size you want in jam. Let this cool for 5/10 minutes, so that all the fruit will not rise to the top in jars.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe rim clean.
• Apply lids, then rings and tighten rings to fingertip tightness.
• Process in boiling water bath for your altitude time.
• P.S. Tips: A. If using fresh strawberries, they can be crushed before cooking/boiling. But I like chunky jam and I have found that the strawberries melt during the boiling time if I mash them first. So I prefer to do this after boiling. This way I have more control of the final fruit size B. In summer we freeze lots of strawberries for me to make jam in fall for xmas baskets. Once they are unfrozen there is juice already, so I skip the overnight process. C: Just an FYI, If you use store bought bagged frozen strawberries, since they are cut more then half and are not fresh they break down even faster during the boiling time. D. You can also make this with low sugar pectin or no sugar recipes, just follow the fruit/sugar qty's on the pectin boxes instructions.

STRAWBERRY VANILLA JAM

Steps:

• Place the strawberries in a large stockpot and crush them slightly with a potato masher to break them up a little and release some of their juice. Simmer the strawberries over medium low heat for 10 minutes.
• Add the lemon juice, vanilla extract, seeds scraped from the vanilla beans, (you may also add the vanilla bean pods if desired after you have scraped the seeds from them - just remember to take them out before you start filling your jars!) butter and sugar and stir well until sugar is dissolved.
• Bring the mixture to a boil over medium high heat and boil hard for 20 minutes, stirring frequently (be careful, this has a tendency to spit at you and boiling sugar burns are unpleasant!), until it has reduced and thickened a bit. You may test for gel at this point if deisred.
• Remove from heat and stir constantly for 3 minutes to redistribute the fruit evenly through the jam and prevent it from floating to the top of your finished product.
• Ladle jam into hot half pint (8 oz.) jars, leaving 1/4-inch headspace. Process jars in a boiling water bath for 10 minutes - adjusting for altitude.

STRAWBERRY VANILLA JAM

Steps:

• Combine the strawberries, vanilla beans, and 1 1/2 cups of the sugar in a large bowl. Mix well and let the mixture sit for at least 30 minutes, or until a puddle of juice forms at the bottom of the bowl, and up to several hours.
• Meanwhile, have ready 8 half-pint canning jars with 2-piece lids. Fill a large pot with water and bring to a boil over high heat, then reduce the heat so that the water is barely bubbling. Immerse the pint jars in the pot. Place the rings and lids in a separate small saucepan and cover them with very hot, but not boiling, water. Leave the jars and lids immersed while you cook the jam. If you don't have a candy thermometer to tell you when the jam is done, place a small plate in the freezer.
• Transfer the fruit mixture and all of its juices to a large, wide pot set over medium-high heat. Cook, stirring occasionally, until the strawberries are very soft, 25 to 30 minutes. Use a potato masher to break down the strawberries. Taste, and add additional sugar, 1/4 cup at a time, stirring to dissolve it, as needed. Fish out the vanilla beans and use a paring knife to scrape their seeds into the jam. Discard the beans.
• Continue cooking the mixture, stirring frequently to avoid scorching, until it reduces by about one-third and reaches 220°F on a candy thermometer, another 60 to 90 minutes. If you don't have a candy thermometer, remove the plate from the freezer and immediately spoon a teaspoon of jam onto it. Let it sit for a few minutes until the jam cools, then tilt the plate and see how much it runs. It will probably not wrinkle and get firm the way jams with more pectin would, but it should be thick and only slightly run. If it's too runny, continue cooking it down, stirring frequently, until it thickens further.
• While the jam is still hot, ladle it into the hot, sterilized canning jars, leaving about 1/4 inch of head space at the top. Remove any air bubbles by running a long, nonmetallic utensil, such as a chopstick or wooden skewer, around the edges of the jar between the jar and the jam. Top with the prepared lids, close tightly, and process for 5 minutes in a hot-water bath (submerge the jars by at least 1 to 2 inches of water). Let cool, undisturbed, to room temperature.
• Besides making that telltale ping when it seals, the lid of a properly sealed jar should be slightly concave and not move when touched; if the lid springs down and back when you press your finger in the center, the lid is not sealed. Process it again, or store the jar in the refrigerator instead of at room temperature. Store jars in a cool, dry place.