Strawberry Vanilla Jam
Elevate your breakfast spread with this luxurious Strawberry Vanilla Jam, a homemade delight bursting with the vibrant sweetness of ripe strawberries and the warm, aromatic undertones of real vanilla bean. This small-batch recipe blends just four simple ingredients—fresh strawberries, granulated sugar, a splash of lemon juice, and a whole vanilla bean—into a rich, glossy jam that's perfect for slathering on toast, dolloping onto scones, or swirling into yogurt. With a quick prep time of just 15 minutes and a simmering process that caramelizes the flavors to perfection, this jam strikes the perfect balance of sweet and tangy. Plus, the addition of vanilla seeds and the pod ensures a gourmet touch that sets this recipe apart. Whether you're storing it in the fridge for a few weeks or canning it for long-term enjoyment, this homemade strawberry preserve is a pantry must-have.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1000 grams fresh strawberries
- 800 grams granulated sugar
- 3 tablespoons lemon juice
- 1 whole vanilla bean
Instructions
Wash the strawberries thoroughly under cold running water, then hull them to remove the leafy tops. Cut the strawberries into quarters for quicker cooking.
In a large mixing bowl, combine the strawberries and granulated sugar. Mix well, then let it sit for 20 minutes to macerate, allowing the sugar to draw out the juices.
Transfer the strawberry mixture to a large, heavy-bottomed saucepan. Add the lemon juice and stir to combine.
Slice the vanilla bean lengthwise and scrape out the seeds using the edge of a knife. Add both the seeds and the bean pod to the saucepan for a rich vanilla flavor.
Set the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking. Once it boils, reduce the heat to low and simmer.
Continue simmering for 30-40 minutes, stirring frequently. Use a potato masher to break down the strawberries as they soften, if you prefer a smoother texture.
To check if the jam has reached the right consistency, perform a gel test: place a small plate in the freezer for a few minutes. Drop a spoonful of jam on the cold plate, and if it wrinkles when pushed with your finger, it’s ready. If not, continue cooking for a few more minutes and test again.
Once the jam is ready, remove it from the heat and discard the vanilla bean pod.
Carefully transfer the hot jam into sterilized glass jars, leaving a small headspace. Seal the jars with lids and let them cool to room temperature before storing.
Store the jam in the refrigerator for up to 3 weeks or process the jars in a water bath for longer shelf life.
Nutrition Facts
Calories |
3395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.1 g | 4% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 15 mg | 1% | |
| Total Carbohydrate | 880.5 g | 320% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 850.4 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1526 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
