Tested till perfect The Ultimate Strawberry Jam
The Ultimate Strawberry Jam
Photography by Jeff Coulson

The Ultimate Strawberry Jam

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2014

Recipe4 out of 5 based on 13 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 35 minutes
  • Total time 55 minutes
  • Portion size about 8 cuos

Ingredients

  • 12 cups 12cupsstrawberrystrawberries, hulled
  • 1 pkg 1pkglight pectin
  • 4-1/2 cups 4-1/2cupsgranulated sugar
  • 1 1vanilla beanvanilla beans
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Preparation

In 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 Information per 1 tbsp: about

cal 32 pro 0 total fat 0g sat. fat 0g
carb 8g dietary fibre 0 sugar 8g chol 0mg
sodium 1mg potassium 17mg

%RDI:

iron 1 vit C 7
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