Easy Strawberry Jam (with Vanilla)

No ratings yet

This strawberry jam is one of my favorite things to make every year using sweet in-season Oregon strawberries. I add vanilla bean paste because strawberries and vanilla taste great together. The recipe is easy to make and the jam is so good I can eat it by the spoonful.

Prep Time10

Cook Time30

Cooling Time2

Total Time2 40

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 26kcal

Author: Cheryl Norris

Equipment

4-Quart Stainless Steel Pot
Instant-read thermometer
8 Ounce Jars

Ingredients

1 pound (454 grams) fresh strawberries hulled and quartered
1-3/4 cups (350 grams) granulated sugar
2 tablespoons lemon juice
2 teaspoons vanilla bean paste

Instructions

Recipe Prep: Clean two 8-ounce jars with hot soapy water. Thoroughly rinse the jars and dry with a clean dish towel. Place a small plate in the freezer. This plate will be used to test if the jam has cooked enough.
Combine and Macerate: In the pot, combine the quartered strawberries, sugar, and lemon juice. Gently stir to combine. Let the mixture sit at room temperature for 30 minutes, stirring occasionally. This will draw out the juices from the strawberries and help dissolve the sugar.
Cook: Place the pot over high heat and bring to a boil. Once it starts to boil, reduce the heat to medium and cook stirring occasionally. If desired, use a potato masher or fork to break down the strawberries further. Skim the foam that forms on top of the berries with a large stainless still spoon.
Cook the jam until it reaches 220°F (105°C). This is the temperature at which the jam will set properly. Use an instant-read thermometer to check the temperature.
Test for Set: Once the jam reaches 220°F, spoon a small amount onto the chilled plate from the freezer. Return it to the freezer for a minute. If the jam wrinkles when you push your finger through it, it's ready. If not, continue cooking and test again in a few minutes.
Stir in Vanilla and Remove from Heat: Once the jam has reached the desired consistency, remove it from the heat. Stir in the vanilla bean paste (or vanilla extract) until well combined.
Store the Jam: Let the jam cool for about 10 minutes, then transfer the jam to the clean jars. Let the jam cool to room temperature and then refrigerate it for up to 2-3 weeks.
Canning the Jam: If you want to can the jam for a longer shelf life, fill the jars but leave a 1/2-inch headspace. Follow these directions from Ball Jar Company. to safely can the jam.

Notes

Fresh Strawberries: Use in-season fresh strawberries for the best flavor. Look for strawberries that are naturally sweet and mostly red in the center.

Adjusting the amount of sugar: You can adjust the amount of sugar based on the sweetness of the strawberries. If adding more sugar, the final amount of sugar should not exceed the amount of strawberries by weight. So for this recipe, the maximum amount of sugar will be 1 pound, 454 grams, or 2-1/4 cups.

Freezing the Jam: The jam can be frozen for up to 1 year. Use a glass jar or other freezer-safe container and leave 1/2-inch headroom for expansion of the jam as it freezes. When ready to use the jam, thaw it overnight in the refrigerator.

Nutrition