Thursday, July 1, 2010

Strawberry Vanilla Jam

I have found that jam is an easy and tasty way to make the most of strawberry season. It’s also a good way to use up strawberries that are about to “turn.” In Texas, strawberry season is usually over by early June. So we gotta get them when they are sweet and juicy. Texas strawberries are still good in July but by August, strawberries will be coming from other cooler parts of the country. I use strawberries all year long....where ever they come from :) I don't care, I just eat them.


I went easy this time and used a freezer jam recipe, no cook, simply crush, stir and freeze. I just added a vanilla bean for something different. Had it on toast this morning, so good.

4c crushed strawberries
1 1/2 c sugar 
1 pouch Jell Pectin
vanilla bean
5 (8oz) jars

Measure out 1 1/2 c sugar into a bowl. Add 1 pouch of Fruit Jell Freezer Jam Pectin, stir until mixed.
Crush your strawberries. Combine 4 cups crushed fruit with pectin mixture, cut open vanilla bean and scrape out seeds and add to mixture, stir to blend - about 3 minutes.
Spoon jam into clean jars, leaving about 1/2" of headspace, apply lids. Let stand until thickened - about 30 minutes.

This made five - 8oz jars. They can be refrigerated up to 3 weeks or you can freeze them for longer storage - up to 1 year.
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5 comments:

Jacqueline said...

I just made a batch of strawberry jam from my garden. Wish I had read this first, I bet the vanilla adds so much. Next batch if the birds and squirrels let me keep any berries!

Jerri said...

This looks great! I really need to try jam making some time!

Happier Than a Pig in Mud said...

This sounds really good, I've never added vanilla to jam!

Suzy said...

Strawberries here have been a failure due to the rain. So I've been getting store bought..still good, but I love the fresh ones! I will have to try the vanilla twist next time I make a batch.

the country cook said...

Adding the vanilla bean is ingenious!!!