Strawberry Vanilla Jam

If you have about 24 hours to spend in the kitchen, Strawberry Vanilla Jam might be a tremendous gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe to try. One portion of this dish contains approximately 0g of protein, 0g of fat, and a total of 63 calories. For 65 cents per serving, you get a hor d'oeuvre that serves 30. 3665 people found this recipe to be tasty and satisfying. Head to the store and pick up granulated sugar, vanilla beans, strawberries, and a few other things to make it today. It is brought to you by Love and Olive Oil. It can be enjoyed any time, but it is especially good for Mother's Day. With a spoonacular score of 25%, this dish is not so spectacular. Try Vanilla Strawberry Jam, Strawberry Vanilla Bean Jam, and Strawberry Vanilla Bean Jam for similar recipes.

Servings: 30

 

Ingredients:

Equipment:

Cooking instruction summary:

Wash, hull, and roughly chop berries. Toss with 1 cup sugar and vanilla beans and seeds in a large bowl. Cover and chill for at least 2 to 3 hours or up to 72 hours.When you’re ready to make the jam, prepare canner and wash/sterilize 3 half-pint mason (or equivalent) jars. Keep jars in hot (not boiling) water until ready to use. Warm lids in hot (not boiling) water to sterilize and soften seal.Pour the berries and all liquid into a large saucepan along with remaining sugar, discarding vanilla beans. Bring to a boil over medium-high heat and simmer until the jam reaches 220 degrees F, stirring regularly. Add the lemon juice in the final 5 minutes of cooking.You can test the gel of the jam by placing a spoonful on a chilled plate. Return to the freezer for 1 to 2 minutes, then check for doneness. If you want a firmer gel, cook for a few minutes longer. When jam has reached the desired consistency, remove from heat and skim off foam. Ladle hot sauce into jars, leaving 1/4-inch of headspace. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes. Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.

 

Step by step:

1. Wash, hull, and roughly chop berries. Toss with 1 cup sugar and vanilla beans and seeds in a large bowl. Cover and chill for at least 2 to 3 hours or up to 72 hours.When you’re ready to make the jam, prepare canner and wash/sterilize 3 half-pint mason (or equivalent) jars. Keep jars in hot (not boiling) water until ready to use. Warm lids in hot (not boiling) water to sterilize and soften seal.

2. Pour the berries and all liquid into a large saucepan along with remaining sugar, discarding vanilla beans. Bring to a boil over medium-high heat and simmer until the jam reaches 220 degrees F, stirring regularly.

3. Add the lemon juice in the final 5 minutes of cooking.You can test the gel of the jam by placing a spoonful on a chilled plate. Return to the freezer for 1 to 2 minutes, then check for doneness. If you want a firmer gel, cook for a few minutes longer. When jam has reached the desired consistency, remove from heat and skim off foam. Ladle hot sauce into jars, leaving 1/4-inch of headspace. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes.

4. Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.

Nutrition Information:

covered percent of daily need