Strawberry Vanilla Bean Jam

If you want to add more gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipes to your recipe box, Strawberry Vanilla Bean Jam might be a recipe you should try. This hor d'oeuvre has 142 calories, 0g of protein, and 0g of fat per serving. This recipe serves 30. For 57 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 183 people have made this recipe and would make it again. Mother's Day will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. If you have vanilla bean, juice of lemon, liquid pectin, and a few other ingredients on hand, you can make it. It is brought to you by Cook Like a Champion Blog. With a spoonacular score of 16%, this dish is not so spectacular. Try Strawberry Vanilla Bean Jam, Strawberry Vanilla Bean Jam, and Strawberry and Rose Water Jam with Vanilla Bean for similar recipes.

Servings: 30

 

Ingredients:

Equipment:

Cooking instruction summary:

Combine the strawberries, 1 cup of sugar and vanilla bean seeds and pods in a large, nonreactive bowl. Allow to sit at room temperature for 15-30 minutes to macerate, then cover and refrigerate overnight. When you're ready to make the jam, prepare a boiling water bath and 4 pint jars. Place the lids in a small saucepan of barely simmering water. (See my water bath canning tutorial for more guidance.)Place the strawberries in a large, nonreactive pot (I used my Dutch oven). Add the remaining 4 cups of sugar and lemon zest and juice and stir to combine. Bring to a boil over high heat and be prepared for the mixture to foam like crazy (see my Instagram video to get an idea). Cook over high heat for 15-20 minutes, until the mixture takes on a thick, syrupy consistency. Remove the vanilla bean pod from the pot. Use an immersion blender to ever so slightly purée some of the fruit, or transfer about about a third of the mixture to a blender to purée and then return to the pot. Stir in the pectin and bring to a rolling boil. Insert a candy thermometer and let the jam boil vigorously, stirring frequently, until it reaches 220ºF, and allow it to stay there for about 2 minutes. You can also gauge the jam's set by letting it drip from the side of a spoon. If it drips in sheets, then you're good to go. Remove the pot from the heat and ladle your jam into the prepared jars, leaving ½-inch of headspace. Wipe the rims, apply lids and rings and process in a boiling water bath for 10 minutes.

 

Step by step:

1. Combine the strawberries, 1 cup of sugar and vanilla bean seeds and pods in a large, nonreactive bowl. Allow to sit at room temperature for 15-30 minutes to macerate, then cover and refrigerate overnight. When you're ready to make the jam, prepare a boiling water bath and 4 pint jars.

2. Place the lids in a small saucepan of barely simmering water. (See my water bath canning tutorial for more guidance.)

3. Place the strawberries in a large, nonreactive pot (I used my Dutch oven).

4. Add the remaining 4 cups of sugar and lemon zest and juice and stir to combine. Bring to a boil over high heat and be prepared for the mixture to foam like crazy (see my Instagram video to get an idea). Cook over high heat for 15-20 minutes, until the mixture takes on a thick, syrupy consistency.

5. Remove the vanilla bean pod from the pot. Use an immersion blender to ever so slightly purée some of the fruit, or transfer about about a third of the mixture to a blender to purée and then return to the pot. Stir in the pectin and bring to a rolling boil. Insert a candy thermometer and let the jam boil vigorously, stirring frequently, until it reaches 220ºF, and allow it to stay there for about 2 minutes. You can also gauge the jam's set by letting it drip from the side of a spoon. If it drips in sheets, then you're good to go.

6. Remove the pot from the heat and ladle your jam into the prepared jars, leaving ½-inch of headspace. Wipe the rims, apply lids and rings and process in a boiling water bath for 10 minutes.

Nutrition Information:

covered percent of daily need