A really simple recipe, with just a few ingredients....
The little box chopper is just about my favorite kitchen gadget - I have two different size Cuisinart's and other items but this little inexpensive chopper works so well, easy to clean and gives such a great product. For the strawberries after they were washed and hulled I just cut them in half and let the chopper dice them.
Cover with a kitchen towel....
When making the jam, this recipe has no pectin and relies on the natural pectin in the fruit so you must reach that magic number of 240°.
Let them sit on a towel after you have processed them in a water bath.
Ready for a label...
This was my yield plus a partial jar I did not process just put into the fridge and hubby says this may be a new favorite.
Small Batch Strawberry-Vanilla Bean Jam
- 1 quart strawberries (a little over 1 1/2 pounds, should be approximately 4 cups of chopped berries) ((I had a little more than the 1 1/2 pounds so I used them but did not increase anything else)).
- 2 cups sugar, divided
- 2 vanilla beans, split and scraped
- 1 lemon, juice and zest
- Wash and chop berries. Toss them with 1 cup of sugar and the vanilla beans/seeds and place in a large jar or bowl.
- Allow the berries to macerate for at least 2-3 hours and up to 72 hours.
- When you're ready to make the jam, prepare three half pint jars. (my jars are 8.5 ounces and my yield was 4 + a small portion in one more)
- Pour macerated strawberries into a large pot and add the remaining cup of sugar.
- Bring to a boil and cook until the jam reaches 220 degrees, stirring very regularly.
- Add the lemon zest and juice in the final 5 minutes of cooking.
- Once the jam has reached 220 degrees, remove the pan from the heat.
- Pour jam into your prepared jars.
- Wipe rims, apply lids and rings and process in your canning pot for 10 minutes, once the water returns to a boil.
- When time is up, remove jars from canning pot and let them cool on a towel-lined counter top.
- When jars are cool enough to handle, remove rings and check seals.
- If any jars are not sealed, store them in the fridge and use them first.
- Store sealed jars in a cool, dark place.
Bormioli Rocco canning jars, Bormioli Rocco Quattro Stagioni 5 Ounce Canning Jar, Set of 12
Recipe from Food in Jars Blog, Link
Canning/candy thermometor, Polder THM-515 Candy/Jelly/Deep Fry Thermometer, Stainless Steel
Vanilla products, including beans, Link
Veggie Chopper,Vidalia Chop Wizard
Thank you for stopping by.