Red Red Strawberry Jam
20m prep 30m cook 1h 0m ready
About 4 half-pint jars Use this recipe with only the ripest, most flavorful seasonal fruit. The large amount of sugar reduces the overall boiling time, which will help retain the flavor and color of the fruit. Please see How to Process. Prepare a water-bath canner, gather all your canning equipment, place a couple of saucers in the freezer, and have ready 4 clean, hot half-pint jars.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 5 cups sugar
- 3 ½ pounds strawberries, hulled and coarsely chopped
- ¼ cup bottled lemon juice
- (1 vanilla bean, split lengthwise)
Let's Cook
-
Step 1.
Combine in a wide heavy pot or Dutch oven: 5 cups sugar; 3 ½ pounds strawberries, hulled and coarsely chopped; ¼ cup bottled lemon juice; (1 vanilla bean, split lengthwise)
-
Step 2.
Stir the fruit gently with a wooden spoon over low heat until it has “juiced up.” Then increase the heat to medium-high and stir constantly until the sugar is dissolved. Boil rapidly, stirring frequently, until it reaches the jelling point. Take the pot off the heat. If using the vanilla bean, remove the pod, scrape any vanilla seeds from the pod and add them back to the pot, then discard the pod. Ladle the jam into the prepared jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 10 minutes. Let cool completely and store as directed.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.