Strawberry and Rose Water Jam with Vanilla Bean
The recipe Strawberry and Rose Water Jam with Vanilla Bean can be made in about 45 minutes. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe has 75 calories, 0g of protein, and 0g of fat per serving. For 48 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 30. A couple people made this recipe, and 88 would say it hit the spot. Mother's Day will be even more special with this recipe. This recipe from Completely Delicious requires lemon juice, rose water, vanilla bean, and sugar. It works well as a cheap hor d'oeuvre. Overall, this recipe earns a rather bad spoonacular score of 18%. Try Rhubarb Rose Water Jam, Strawberry Vanilla Bean Jam, and Strawberry Vanilla Bean Jam for similar recipes.
Servings: 30
Ingredients:
1/4 cup (60 ml) bottled lemon juice
1 tablespoon rose water
2 pounds (900 grams) strawberries, stems removed and sliced
2 1/2 cups (500 grams) sugar
1 vanilla bean, split lengthwise
Equipment:
sauce pan
pot
Cooking instruction summary:
Combine the crushed strawberries, sugar, lemon juice, and rose water in a large saucepan and place over medium-heat. Bring to a boil, stirring frequently and skimming any foam from the top. Reduce heat and simmer. Add the vanilla bean. Continue to cook while still stirring frequently until thick and gelled, about 20-30 minutes.Remove vanilla bean pod. Spoon jam into sterilized jars, leaving 1/4 inch headspace. Wipe the rims of the jars clean and cover with sterilized lids and rings. Process in a pot of boiling water for 10 minutes. Make sure the water covers the jars completely, and that it is boiling for the entire processing time. Let cool to room temperature before removing rings and storing.
Step by step:
1. Combine the crushed strawberries, sugar, lemon juice, and rose water in a large saucepan and place over medium-heat. Bring to a boil, stirring frequently and skimming any foam from the top. Reduce heat and simmer.
2. Add the vanilla bean. Continue to cook while still stirring frequently until thick and gelled, about 20-30 minutes.
3. Remove vanilla bean pod. Spoon jam into sterilized jars, leaving 1/4 inch headspace. Wipe the rims of the jars clean and cover with sterilized lids and rings. Process in a pot of boiling water for 10 minutes. Make sure the water covers the jars completely, and that it is boiling for the entire processing time.
4. Let cool to room temperature before removing rings and storing.
Nutrition Information:
covered percent of daily need
