Celebrate strawberry season with this classic ruby-red jam. The vanilla bean is what makes this the ultimate jam recipe -- it elevates the flavour and scent to warm, heady heights. For all you purists out there, simply omit the vanilla.
- Portion size 8 servings
- Credits : Canadian Living Magazine: June 2014
- 12 cups strawberries hulled
- 1 pkg light pectin
- 4 1/2 cups granulated sugar
- 1 vanilla bean
MethodIn large Dutch oven or preserving pot and using potato masher, mash strawberries, 1 cup at a time, to measure 6 cups fruit.
Mix pectin with 1/4 cup of the sugar; stir into berries. Halve vanilla bean lengthwise and scrape out seeds; stir seeds and pod into berries. Bring to full rolling boil over high heat, stirring constantly with a wooden spoon. Stir in remaining sugar and return to full rolling boil; boil hard, stirring constantly, for 1 minute. Remove from heat. Stir, skimming off foam, for 5 minutes. Discard vanilla pod.
Pour into eight 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. Transfer jars to boiling water canner; boil for 10 minutes.
Turn off heat. Uncover and let stand in canner for 5 minutes. Lift up rack. Using canning tongs, transfer jars to cooling rack; let cool undisturbed for 24 hours.
Change it up: Straight-up Strawberry Jam
Omit vanilla bean. Continue with recipe as directed.
Nutritional facts per 1 tbsp: about
- Sodium 1 mg
- Sugars 8 g
- Calories 32.0
- Total fat 0 g
- Potassium 17 mg
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 8 g
- Iron 1.0
- Vitamin C 7.0