Vanilla – one of my favorite flavors this year. I never realized the impact vanilla could have on a recipe until I bought some good quality REAL vanilla. This jam recipe calls for the best – vanilla beans. I’ve used vanilla beans before in cheesecakes and what a difference it makes. I’ve now started adding vanilla in my coffee and protein shakes…..yummy!
Combining these two flavors together in a jam is delicious. The vanilla flavor really stands out and takes ordinary strawberry jam to the next level.
Strawberry Vanilla Jam
6 cups crushed strawberries
1 pkg. light fruit pectin crytals
4 1/2 cups white granulated sugar
2 vanilla beans
Mix pectin crystals with 1/4 cup (50 mL) of the sugar; stir into berries. Scrape seeds from the vanilla beans; stir into berries along with vanilla pods. Bring to full rolling boil over high heat, stirring constantly with wooden spoon. Add remaining sugar and return to full rolling boil; boil hard for 1 minute, stirring constantly.
Remove from heat. Skim off foam with metal spoon. Discard vanilla pods.
Using funnel and 1/2-cup (125 mL) measure, fill hot 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Remove any air bubbles, readjusting headspace if necessary. If necessary, wipe rims. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes.
Makes 8-1cup (250mL) jars of jam.