Wednesday, May 14, 2014
Strawberry Vanilla jam
Found this recipe on line but was different measurements and her's only did 2 (1/2 pints). I added the lemon juice, more sugar and the pectin. The original one was to simply put in fridge. I wanted mine to have a shelf life. Also hers had vanilla beans and I can not find them here. Made 7 (1/2 pints) plus a taste left over.
2 lbs (about 8 cups) strawberries, stemmed and cut in quarters
1/2 cup apple peeled, diced and cored
5 cups sugar
1/8 cup lemon juice
2 boxes fruit pectin (I used 1 low sugar and one regular)
2 tablespoons real vanilla (or two beans split and scraped into jam.
Boil water bath your jars and lids minus rings to keep hot while you prepare your jam.
In a 2 qt sauce pan put everything but the fruit pectin and vanilla. cook 30 minutes until strawberries are well cooked and it starts to get Jammy. Add the fruit pectin and cook until it starts to thicken 5 minutes. ladle into jar, set tops and boiling water bath for 10 minutes.