Strawberry jelly, jam and preserves are what to make with those fresh, plump, sweet strawberries of summer. This easy strawberry jam recipe has a secret ingredient: vanilla! The touch of vanilla makes this jam recipe irresistible on biscuits, toast, waffles, pancakes, spooned over ice cream, used as a filling for thumbprint cookies – and it makes an incredible peanut butter and jelly sandwich.
This strawberry jam recipe makes four pint jars or 8 half-pint jars. Be sure to share with friends and family!
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: Makes 4 pints
Ingredients
- 8 cups whole strawberries, washed and hulled
- 1/4 cup lemon juice
- 1 box (1.75 ounces) powdered fruit pectin
- 7 cups granulated sugar
- 1 vanilla bean
Here's how to make it:
- Put the strawberries into a large pot. Mash with a potato masher (be sure to leave some chunks).
- Add the lemon juice. Heat the berries over medium-high heat, then add the fruit pectin. Bring to a boil.
- Add the sugar and stir to dissolve.
- Split the vanilla bean and scrap the seeds into the pot. Bring back to a rapid boil and cook 1 minute. Remove from the heat.
- Lade the mixture into sterilized canning jars, leaving 1/4-inch space at the top. Seal the jars.
- Put the jars into a pot of boiling water to process. Boil for 10 minutes. Carefully remove and cool completely on the counter. Store in the refrigerator.
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