Strawberry Vanilla Preserves
- 30m Prep Time
- 25m Cook Time
- 55m Ready In
This strawberry vanilla preserves recipe yields a chunky, flavorful jam perfect for spreading on toast or biscuits. It uses Pomona's pectin for a reliable set and can be made with homemade vanilla sugar for extra depth.
Ingredients
- strawberries
- 2 large lemons
- 2 tbsp Pomona's calcium water
- 4 vanilla beans cut lengthwise
- 4 cup sugar or vanilla sugar
- 4 tsp Pomona's Universal Pectin powder
Nutrition (per serving, estimated)
Estimated based off 2 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 159 mg
- Iron: 3.79 mg
- Magnesium: 73.4 mg
- Phosphorus: 141 mg
- Potassium: 1050 mg
- Zinc: 0.68 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- strawberries
- 2 large lemons
- 2 tbsp Pomona's calcium water
- 4 cup sugar or vanilla sugar
- 4 tsp Pomona's Universal Pectin powder
Prepare
- 4 vanilla beans, cut lengthwise
Let's Cook
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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.
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Step 2.
Sterilize your jars, prepare bands and lids, and have all canning tools ready.
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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.
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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.
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Step 5.
In a medium bowl, stir together the sugar and Pomona's Universal Pectin powder until well combined.
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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.
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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.
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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.