Strawberry Vanilla Preserves

Let's Cook

1. Step 1.

   Prepare the calcium water: In a small bowl or jar with a lid, combine 1/2 teaspoon calcium powder and 1/2 cup water. Shake well to dissolve. Store in the refrigerator and shake before using; this makes enough for several batches.

2. Step 2.

   Sterilize your jars, prepare bands and lids, and have all canning tools ready.

3. Step 3.

   Hull the strawberries and cut the largest berries in half. Leave smaller ones whole if you like a chunky texture, or halve them too. You should have about 16 cups of berries.

4. Step 4.

   In a large stockpot, combine the berries, lemon juice, and calcium water. Cut the vanilla beans lengthwise, scrape out the seeds with a sharp paring knife, and add both seeds and pods to the pot.

5. Step 5.

   In a medium bowl, stir together the sugar and Pomona's Universal Pectin powder until well combined.

6. Step 6.

   Over medium-high heat, bring the fruit mixture to a boil, stirring frequently to prevent scorching. Once boiling, add the sugar-pectin mixture and stir to dissolve. Reduce the heat to low and simmer for 20 to 25 minutes, stirring occasionally, until the jam thickens.

7. Step 7.

   Ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace. Wipe the rims clean, place lids on top, and screw on bands until fingertip-tight.

8. Step 8.

   Process the jars in a water-bath canner according to the manufacturer's instructions. Store in the refrigerator or pantry for up to 1 year.