Serve this refreshing spread on toast, muffins, and ice cream.
| Prep Time: | 15 mins |
| Additional Time: | 2 days 1 hr 45 mins |
| Total Time: | 2 days 2 hrs |
| Servings: | 36 |
| Yield: | 4 half pint jars |
Ingredients
- 1 ½ pounds fresh strawberries
- 1 cup white sugar
- 1 ½ teaspoons fresh lemon juice
- 1 teaspoon vanilla bean paste
- 3 tablespoons instant pectin
Instructions
- Wash, hull, and coarsely chop strawberries in a large glass, ceramic, or stainless steel bowl. Mash with a potato masher to a fine texture, 1 or 2 minutes. Add sugar, lemon juice, and vanilla bean paste. Stir well and let stand until berries have released some of their juice, about 30 minutes. Add pectin, 1 tablespoon at a time, stirring until well combined after each addition. Let stand 5 minutes to activate pectin.
- Spoon jam into clean, wide-mouth, half-pint jars, leaving 1/2-inch headspace. Wipe rims clean with a damp paper towel. Loosely apply clean lids and set jars in freezer. Freeze completely, about 5 hours.
- Tighten lids. Store in freezer up to 1 year or in fridge up to 1 month.
- You can substitute 1 teaspoon vanilla extract for 1 teaspoon vanilla bean paste.
Reviews
This was the easiest jam I have ever made. It is delicious! I wanted to follow the recipe exactly, but I didn’t have vanilla paste, so I used vanilla extract instead. I have lots of berries in my garden and will make many more jars over the summer of this small batch jam. I got 4 4oz. Jars.
I made this and OMG is it easy! It’s also very tasty. I love the strawberry and vanilla flavor.
This recipe is absolutely PERFECT (unless the strawberries would cut themselves up, then it would be blissful). It took me almost no time to make, the flavor bursts with fresh strawberries even after being refrigerated or frozen, and the vanilla was a subtle but delightful touch. I don’t believe I could find something more perfect for our tastes!
Fast, delicious, and easy jam that requires no cooking. Too good to be true? Nope. This is very good and doesn’t dirty the whole kitchen like normal canning does. Mine thickened like it says it would, to a spreadable consistency. The flavor is just right: a perfect balance between sweet and fruity. I added more pectin on day two-as suggested for a thicker consistency- which I regretted. The result was not much thicker than before but too sweet. Next time, I’ll stick to the recipe. It’s perfect as is.