Strawberry Vanilla Jam Strawberry Vanilla Jam

Author: Canadian Living

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



In 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
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Strawberry Vanilla Jam