Ingredients with Measurements:
- 2 pounds fresh strawberries, hulled and chopped
- 2 cups granulated sugar
- 1 vanilla bean, split and scraped
- 1/4 cup fresh lemon juice
Special equipment needed:
- Large pot
- Canning jars and lids
- Canning funnel
- Ladle
- Jar lifter
- Magnetic lid lifter
- Bubble remover tool
Step-by-step instructions:
1. In a large pot, combine the chopped strawberries, sugar, and vanilla bean seeds and pod. Stir to combine.
2. Cook the mixture over medium heat, stirring occasionally, until the sugar has dissolved.
3. Increase the heat to high and bring the mixture to a boil. Stir frequently to prevent sticking.
4. Reduce the heat to medium-low and let the mixture simmer for 20-25 minutes, stirring occasionally, until the jam has thickened and coats the back of a spoon.
5. Remove the vanilla bean pod and discard.
6. Stir in the fresh lemon juice and cook for an additional 5 minutes.
7. Remove the pot from the heat and let the jam cool for 10 minutes.
8. While the jam is cooling, sterilize the canning jars and lids by boiling them in a large pot of water for 10 minutes.
9. Using a canning funnel and ladle, carefully fill the hot jars with the hot jam, leaving 1/4 inch of headspace.
10. Use a bubble remover tool to remove any air bubbles from the jars.
11. Wipe the rims of the jars with a clean, damp cloth and place the lids and bands on top.
12. Process the jars in a boiling water canner for 10 minutes.
13. Remove the jars from the canner and let them cool at room temperature for 24 hours.
14. Check the seals on the jars and store in a cool, dark place for up to one year.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking, boiling water canner for processing
Serving size:
This recipe makes approximately 4 cups of jam, or 8 half-pint jars.
Nutritional information:
Calories: 100 per tablespoon
Total Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Total Carbohydrates: 26g
Dietary Fiber: 0g
Sugars: 25g
Protein: 0g
Substitutions for ingredients:
- Frozen strawberries can be used instead of fresh.
- Vanilla extract can be used instead of a vanilla bean.
Variations:
- Add a pinch of cinnamon or nutmeg for a spiced strawberry jam.
- Substitute lime juice for lemon juice for a citrus twist.
- Add a tablespoon of balsamic vinegar for a more complex flavor.
Tips and tricks:
- Use a candy thermometer to ensure the jam reaches 220°F, the temperature needed for proper gelling.
- To test if the jam has set, place a small amount on a plate and let it cool. If it wrinkles when pushed with a finger, it is set.
- Use a jar lifter to remove the hot jars from the canner to prevent burns.
- Label and date the jars for easy identification.
Storage instructions:
Store the jars in a cool, dark place for up to one year.
Reheating instructions:
To use, simply open the jar and spoon out the desired amount of jam. No reheating necessary.
Presentation ideas:
Serve the jam in a small dish with a spoon for spreading on toast or biscuits.
Garnishes:
Garnish with a fresh strawberry or a sprig of mint.
Pairings:
Serve with freshly baked bread or scones.
Suggested side dishes:
Serve with a cup of tea or coffee.
Troubleshooting advice:
- If the jam is too runny, return it to the pot and cook for an additional 5-10 minutes.
- If the jam is too thick, add a splash of water or lemon juice and cook for an additional 5 minutes.
Food safety advice:
- Always use clean, sterilized jars and lids.
- Follow proper canning procedures to prevent the growth of harmful bacteria.
Food history:
Strawberry jam has been a popular preserve for centuries, with evidence of strawberry cultivation dating back to ancient Rome. Vanilla, a spice native to Mexico, was introduced to Europe in the 16th century and has since become a popular flavoring in many sweet dishes.
Flavor profiles:
This strawberry jam is sweet and tangy with a subtle vanilla flavor.
Serving suggestions:
Spread on toast, biscuits, or use as a topping for ice cream or yogurt.
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