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.

strawberry vanilla jam
Canning jam is a greater starter recipe to introduce you to canning.

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

strawberry vanilla jam
I prefer to crush the strawberries once I place them in the pot – less mess to clean up later!

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

strawberry vanilla jam
Cut the vanilla bean lengthwise in half – then scrape the insides to release the vanilla.

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.

strawberry vanilla jam
Boil jam and remove the foam as seen here on the sides of the pot

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.

strawberry vanilla jam
Ladle jam into hot jars.

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!

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Mary and Jim

Strawberry Vanilla Jam

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

  1. *Prepare boiling water canner and heat jars/lids in simmering water.
  2. Combine crushed strawberries into a large 6 quart pot.
  3. Split a vanilla bean in half, and with the your knife, scrape the inside of the bean and place into pot with the strawberries.
  4. Add lemon juice and gradually stir in the pectin.
  5. Bring mixture to a full rolling boil on high heat, stirring constantly.
  6. Add all of the sugar, stir to dissolve.
  7. Return mixture to a full rolling boil, boil for 1 minute, stirring constantly.
  8. Remove from heat. Skim foam off the top as necessary.
  9. Ladle jam into hot half pint jars, wipe off the rim, place warm lid on the jar and secure with the ring.
  10. 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).

Recipe Notes

recipe courtesy of Old World Garden Farms

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