Strawberry Vanilla Jam
Elevate your breakfast spread with this luxurious Strawberry Vanilla Jam, a homemade delight bursting with the vibrant sweetness of ripe strawberries and the warm, aromatic undertones of real vanilla bean. This small-batch recipe blends just four simple ingredients—fresh strawberries, granulated sugar, a splash of lemon juice, and a whole vanilla bean—into a rich, glossy jam that's perfect for slathering on toast, dolloping onto scones, or swirling into yogurt. With a quick prep time of just 15 minutes and a simmering process that caramelizes the flavors to perfection, this jam strikes the perfect balance of sweet and tangy. Plus, the addition of vanilla seeds and the pod ensures a gourmet touch that sets this recipe apart. Whether you're storing it in the fridge for a few weeks or canning it for long-term enjoyment, this homemade strawberry preserve is a pantry must-have.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1000 grams fresh strawberries
- 800 grams granulated sugar
- 3 tablespoons lemon juice
- 1 whole vanilla bean
Directions
Step 1
Wash the strawberries thoroughly under cold running water, then hull them to remove the leafy tops. Cut the strawberries into quarters for quicker cooking.
Step 2
In a large mixing bowl, combine the strawberries and granulated sugar. Mix well, then let it sit for 20 minutes to macerate, allowing the sugar to draw out the juices.
Step 3
Transfer the strawberry mixture to a large, heavy-bottomed saucepan. Add the lemon juice and stir to combine.
Step 4
Slice the vanilla bean lengthwise and scrape out the seeds using the edge of a knife. Add both the seeds and the bean pod to the saucepan for a rich vanilla flavor.
Step 5
Set the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking. Once it boils, reduce the heat to low and simmer.
Step 6
Continue simmering for 30-40 minutes, stirring frequently. Use a potato masher to break down the strawberries as they soften, if you prefer a smoother texture.
Step 7
To check if the jam has reached the right consistency, perform a gel test: place a small plate in the freezer for a few minutes. Drop a spoonful of jam on the cold plate, and if it wrinkles when pushed with your finger, it’s ready. If not, continue cooking for a few more minutes and test again.
Step 8
Once the jam is ready, remove it from the heat and discard the vanilla bean pod.
Step 9
Carefully transfer the hot jam into sterilized glass jars, leaving a small headspace. Seal the jars with lids and let them cool to room temperature before storing.
Step 10
Store the jam in the refrigerator for up to 3 weeks or process the jars in a water bath for longer shelf life.
Nutrition Facts
| Serving size | (1850g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3394.9 |
| Total Fat 3.1g | 0% |
| Saturated Fat 0.2g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14.9mg | 0% |
| Total Carbohydrate 880.5g | 0% |
| Dietary Fiber 19.9g | 0% |
| Total Sugars 850.4g | |
| Protein 6.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 155.3mg | 0% |
| Iron 4.0mg | 0% |
| Potassium 1526.2mg | 0% |
Source of Calories