This easy homemade strawberry vanilla jam tastes so fresh you’ll think it came straight out of the strawberry patch!
Strawberry Vanilla Jam
2 pints fresh strawberries
2-3 tablespoons freshly squeezed lemon juice
1/2 inch piece of vanilla bean
1 1/2 tablespoons powdered pectin
1 1/2 cups granulated sugar
4 clean, sterilized pint jars with lids
Rinse berries and remove leafy tops. Place in a large saucepan with the lemon juice. Slit the vanilla bean open and scrape the seeds out, adding them to the saucepan with the bean.
Set heat on medium, cover and bring fruit mixture to a gentle boil, then turn off the heat. Use a potato masher or pastry cutter to break up the fruit. Bring back up to a low boil and add the pectin, stirring to dissolve.
Raise the heat to get the mixture to a rolling boil and add the sugar all at once. Keep stirring with a long handled spoon or silicone spatula for 2 minutes at a full rolling boil. Do not let mixture boil over, if it starts to rise too far, turn the heat down slightly.
Take jam off heat and skim any foam off the top, discard the foam. Remove the vanilla bean. Carefully and immediately transfer jam to clean jars, filling to 1/4 from the top rim. Twist clean lids on just until lightly fingertip tight. Let cool overnight.
Store in the refrigerator for up to three weeks, or freeze for up to one year. If processing your jam in a canner, follow the instructions on your pectin packaging. Or, visit the National Center for Home Food Preservation for instructions, recipes and helpful tips.