Saturdays from May to October
The Ultimate Strawberry Jam
Print Recipe
This recipe taken from Canadian Living’s Test Kitchen makes use of the delicious strawberries currently in season. The unique twist on a classic recipe adds vanilla bean to enhance the flavour of the strawberries.
The Ultimate Strawberry Jam
Print Recipe
This recipe taken from Canadian Living’s Test Kitchen makes use of the delicious strawberries currently in season. The unique twist on a classic recipe adds vanilla bean to enhance the flavour of the strawberries.
Servings
8servings
Servings
8servings
  • Course Condiments
  • Cuisine Traditional
  • Featured Ingredient Strawberry
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
  • Course Condiments
  • Cuisine Traditional
  • Featured Ingredient Strawberry
Instructions
  1. In large Dutch oven or preserving pot and using potato masher, mash strawberries, 1 cup at a time, to measure 6 cups fruit.
  2. Mix pectin with 1/4 cup of the sugar; stir into berries. Halve vanilla bean lengthwise and scrape out seeds; stir seeds and pod into berries. Bring to full rolling boil over high heat, stirring constantly with a wooden spoon. Stir in remaining sugar and return to full rolling boil; boil hard, stirring constantly, for 1 minute. Remove from heat. Stir, skimming off foam, for 5 minutes. Discard vanilla pod.
  3. Pour into eight hot 1-cup (250 mL) canning jars, leaving 1/4 inch (5 mm) headspace. Cover with prepared discs. Screw on bands until resistance is met; increase to fingertip tight. Transfer jars to boiling water canner; boil for 10 minutes.
  4. Turn off heat. Uncover and let stand in canner for 5 minutes. Lift up rack. Using canning tongs, transfer jars to cooling rack; let cool undisturbed for 24 hours.
  5. Change it up: Straight-up Strawberry Jam- Omit vanilla bean. Continue with recipe as directed.
  6. Source: http://www.canadianliving.com/food/recipe/the-ultimate-strawberry-jam
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