Strawberry jam is even more heavenly when enhanced with the fresh, warm flavour and aroma of vanilla.
- Portion size 8 servings
- Credits : Canadian Living Magazine: June 2012
- 12 cups fresh strawberries hulled
- 1 pkg (49 g) light fruit pectin crystals
- 4 1/2 cups granulated sugar
- 1 vanilla bean
MethodIn large Dutch oven and using potato masher, crush strawberries, 1 cup at a time. Measure 6 cups fruit.
Mix pectin with 1/4 cup of the sugar; stir into strawberries. Slit vanilla bean lengthwise; scrape out seeds. Stir seeds and vanilla pod into strawberry mixture.
Bring to boil over high heat, stirring often. Add remaining sugar; return to full rolling boil. Boil hard, stirring constantly, for 1 minute.
Remove from heat. Skim off foam; discard vanilla pod.
Fill hot 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Cover with prepared discs. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes.
Turn off heat. Uncover and let jars stand in canner for 5 minutes. Lift up rack. With canning tongs, transfer jars to cooling rack; let cool undisturbed for 24 hours.
Nutritional facts Per 1 tbsp: about
- Sodium 0 mg
- Protein 0 g
- Calories 32.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 8 g
- Vitamin C 7.0