Today, we're changing up the basic strawberry jam recipe that I went over yesterday. We're adding vanilla to it, and spending a bit more time on it, because frankly the results are amazeballs.
I start this batch first, and let it sit while I make the basic jam.
Strawberry Vanilla Jam
Basic Strawberry Jam recipe
2 vanilla beans, split in half and scraped of the insides
1/2 extra cup of sugar
1) Clean and hull the strawberries, and slice in fourths. Place in a shallow dish (I use a casserole dish) and sprinkle with 1/2 cup of sugar, and the vanilla junk. COVER to prevent fruit fly orgies.
2) Every 30ish, give it a good stir to distribute the sugar. The sugar is going to cause the strawberries to ooze their delicious juices, resulting in a deeper tasting jam.
3) After 2-5 hours, add the whole shebang to your dutch oven, and bring to a boil. Boil and stir for 5 minutes. Remove the vanilla bean, and blend.
4) Follow steps 4-13 in the basic strawberry jam recipe.
Enjoy on toast, homemade scones, or as a sundae topping.
Labels: Canning, Canning for Dummies