Tuesday, June 19, 2012

Strawberry Vanilla Jam Tutorial

This jam is my husbands FAVORITE. He loves it so much, he won't even eat the store-bought jams anymore. I mean, he WOULD if he had to, but I keep it hand so he doesn't have to "suffer." This jam is made using the traditional method of cooking the jam for longer length of time. No store-bought pectin is added since fruit will produce it's own pectin when cooked for 15-20 minutes. It does come out softer than store-bought but it's easy to spread and makes a great topping for desserts, especially icecream.

TIP: It's important to cook the jam until it reaches the "gel stage." This temperature varies depending on your height above sea level. To make it easier, boil a pot of water and check the temperature with a thermometer. What temperature your water boils at, add 8 degrees- and that's the temperature you must cook your jam to. Here in Louisiana, my water boils at 210 degrees so I have to cook my jam to 218 degrees.

Strawberry Vanilla Jam

Ingredients

3 containers of ripe strawberries 
2 Tbs pure vanilla extract
3 cups of granulated sugar
4 half-pint "jelly jars"- prepare the jars and lids for canning
Large pot of boiling water for processing jars

Step 1


Wash your berries. Then cut the tops off and halve. Place berries in food processor or blender and puree.

Step 2

To your puree, add the sugar and vanilla extract. Bring to a boil, stirring often to prevent the jam from sticking and burning. Cook until jam reaches the gel stage (between 218-220 degrees).

Step 3



Once the jam reaches the gel stage, remove from heat. Skim off any foam that accumulates on top. Ladle hot jam into hot jars, leaving 1/4 inch headspace. Top with lid, screw band down until fingertip-tight. Process jars in boiling water for 10 minutes. Wait 5 minutes then remove jars from canner, cool and store. (Check back after 24 hours to make sure the jars have sealed- they seal as they cool).


7 comments:

Annie said...

This looks so easy. I think even a relatively inexperienced canner such as myself could do this.

Anonymous said...

do you have to store them in the refrigerator to keep or in pantry?. also can you freeze them?

The Virtuous Wife said...

Annie- it's very easy, for sure!

Anonymous- Once you process the jars in the water and they seal, you store the jars in the pantry for up to a year. Once you open a jar, store it in the fridge. I've never frozen it, but I'm sure it would be just fine. =)

. said...

I have never canned before....what do I need and what are some basic tips to get me started???

Jen said...

You don't use Sure-jell(or others like that) at all?

cnaze said...

You say to "prepare the jars and lids for canning." I have never canned so I'm very clueless- how do you prepare them?

The Virtuous Wife said...

Cnaze- Wash the jars , lids, and bands in hot, soapy water; rinse and drain. Fill the canner with water and place the jars in the rack. Cover and bring to a simmer over medium heat. Reduce heat and keep jars hot until you're ready to fill them.

Put the flat lids in a saucepan and cover with water; bring just to a simmer over medium heat. Do not boil. Reduce heat and keep them hot until you're ready to use them.