Strawberry-Vanilla Bean Jam
July 31, 2010 | Print | E-mail | Filed under canning, jam, strawberry
Last month, hubby and I went strawberry picking right at the beginning of strawberry season. We went for the first time last year, and I loved it so much that we decided to make it an annual thing. I wanted to pick a lot so that I could make jam since I’ve been canning like crazy this summer, but it turned out that I picked a lot even for that! So, make jam I did – I made two batches using the recipe straight out of the Ball Complete Book of Home Preserving, except that for one of the batches, I also added in vanilla bean. Both were delicious, but the one with the vanilla bean really added an extra special something. If you still haven’t made strawberry jam yet this summer, now is the time…and give it a try with a little vanilla!
- 7 cups granulated sugar
- 8 cups whole strawberries
- 4 Tbsp lemon juice
- 1 package (1.75 oz) powdered pectin
- 1 vanilla bean, split and scraped
Measure 8 cups of whole strawberries, and rinse them well.
Hull the strawberries. (I just lopped off the tops.)
In a baking dish, use a potato masher to crush the berries. Repeat in batches until you have 5 cups of crushed strawberries.
Prepare your canning supplies. Sterilize the canning jars by running them in almost boiling water for several minutes. Boil a few cups of water in a small saucepan for the lids.
In a large pot, stir together the crushed strawberries, lemon juice, and vanilla bean. Whisk in the pectin until dissolved, and then bring to a rolling boil. Add the sugar all at once and return to a full boil. Boil hard 1-2 minutes. Remove from the heat and skim off the foam.
Ladle the jam into the jars, leaving 1/4″ headspace. Place the jars back into the canner, and process for 10 minutes. Remove the canner lid and let them process 5 more minutes before removing the jars. The seals should suck down (you’ll hear a popping noise as they do). Let sit 24 hours for the jam to set. Makes 8 eight-ounce jars.
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July 31st, 2010 at 10:49 am
Great post….love your site!
July 31st, 2010 at 11:17 am
hmmm… vanilla bean..that sounds very interesting. we make strawberry freezer jam and just love it. i may try a few with the vanilla bean next year
blessings
~*~
July 31st, 2010 at 5:57 pm
I love anything and everything vanilla. This sounds incredible!
July 31st, 2010 at 6:54 pm
Interesting… I have never heard of double processing, especially the second time with the lid off? Is there a reason you do this or is it just how you learned?
July 31st, 2010 at 8:17 pm
The vanilla sounds like a nice touch! I made a batch of strawberry jam back in June, and I’m already wishing I went back and picked more strawberries so I could have made more!
My only consolation is that peaches are coming in season here and then raspberries and blackberries….
July 31st, 2010 at 8:56 pm
I love strawberry picking, and your jam sounds wonderful. Everytime you show a canned jam, I say I am going to try it because I know I will love it. I have to soon:)
July 31st, 2010 at 11:27 pm
This looks awesome! I love homemade strawberry jam, but have never tried adding vanilla…sounds fantastic!
August 1st, 2010 at 1:42 pm
someday I will tackle canning. GREG
August 1st, 2010 at 2:53 pm
Blair – According to the Ball Complete Book of Home Preserving, the extra standing time allows the pressure inside the jars to stabilize, and reduces the likelihood of liquid loss that could occur when the jars are moved.
Hope that helps!
August 1st, 2010 at 10:16 pm
Look at those gorgeous berries. I bet they made a fabulous jam. I’ve never had it with vanilla. I’ll have to remember that idea.
August 1st, 2010 at 10:20 pm
I’m so jealous that you got to make this. I wish I could pick fresh strawberries because this looks amazing.
August 2nd, 2010 at 3:48 am
SOO Pretty!!! I love those bottled jam that you made! Can i have one please?
August 2nd, 2010 at 9:13 am
Any chance you want to start SELLING this? It sounds divine!
August 2nd, 2010 at 9:19 am
This jam looks amazing. I’ve never done any canning before in my life but your post kind of makes me want to try it. Your other jam’s look delish also. Very nice Tracy
August 2nd, 2010 at 10:14 am
Love this post! Your pictures always make me so happy!
August 2nd, 2010 at 10:15 am
I need to make jam this summer. I think I will try this recipe!
August 2nd, 2010 at 3:58 pm
What a cool idea! Strawberry jam has always been my favorite, but the addition of vanilla sounds like it would be even better.
August 2nd, 2010 at 8:11 pm
What wonderful jam! I really need to start canning!
August 3rd, 2010 at 10:36 am
The texture of this jam looks perfect. Great idea to add vanilla bean!
September 27th, 2010 at 8:35 pm
These are beautiful and I bet really, really good! I need to come over and be taught how to can!! Ia am terrified of attempting it!! I need to find a class somewhere on this!!
I saw a number of your other canned jams, jelly’s etc – they all look perfect!
May 21st, 2011 at 9:38 pm
I made this two weeks ago to take to the local farmers market.. i put out a sample and every jar sold within a few minutes! Since then it is a must for toast in the mornings. I have three boys and they absolutely love it! Thank you so much for sharing this recipe! It has become a new favorite in our house!
May 27th, 2011 at 5:42 pm
I am making your jam right now. The whole kitchen smells so incredible. Thank you