Spring is here!  The strawberries in the south are in full bloom, and in a few weeks, our strawberries in the north will soon be ready to pick.

If you have always wanted to given canning a try, now is the time!  

Strawberry jam is one of the easiest things to can, and the majority of the items that you need are right in your own kitchen.  

Of course, there are a few items that would make your canning experience much better — see ‘The Must Haves’ For Canning article we did a while back.

Although our most popular recipe is a jam recipe that uses no refined white sugar (Strawberry Honey Jam), many readers have asked us to post a traditional jam recipe, like Grandma used to make.  

This recipe is very similar to the one my Grandma canned every year, with one small addition – half of a vanilla bean.  Of course, you can always exclude the vanilla to make old-fashioned strawberry jam.

Traditional Strawberry Vanilla Jam

*makes approximately 8 half-pint jars

Ingredients:
5 cups crushed strawberries (about 5 pounds)
1/2 of a vanilla bean
1/4 cup lemon juice
6 tablespoons fruit pectin
7 cups of granulated sugar

Instructions:

*Prepare boiling water canner and heat jars/lids in simmering water.

1. Combine crushed strawberries into a large 6 quart pot.

2. Split a vanilla bean in half, and with the your knife, scrape the inside of the bean and place into pot with the strawberries.

3. Add lemon juice and gradually stir in the pectin.

4. Bring mixture to a full rolling boil on high heat, stirring constantly.

5. Add all of the sugar, stir to dissolve.

6. Return mixture to a full rolling boil, boil for 1 minute, stirring constantly.

7. Remove from heat. Skim foam off the top as necessary.

8. Ladle jam into hot half pint jars, wipe off the rim, place warm lid on the jar and secure with the ring.

9. Process in hot water bath for 10 minutes (adjust for altitude as needed). Remove and let cool for 24 hours. Check lids to make sure they are secure. (they should not pop after they are cooled).

Enjoy!

Mary and Jim

Jim and Mary Competti have been writing gardening, DIY and recipe articles and books for over 15 years from their 46 acre Ohio farm. The two are frequent speakers on all things gardening and love to travel in their spare time.

As always, feel free to email us at thefarm@owgarden.com with comments, questions, or to simply say hello! You can sign up for our free email list in the subscribe now box in the middle of this article. Follow us on Facebook here : OWG Facebook. This article may contain affiliate links.