Strawberry Vanilla Jam

Because plain jam is fine—but vanilla elevates it into something memorable.

Equipment and Ingredient Notes

Before you start, gather the tools and key ingredients to nail this jam:

• Heavy-bottomed pot or dutch oven – distributes heat evenly and prevents hot spots.
• Wide-mouth funnel for clean jar filling.
• Fine-mesh sieve or foam skimmer – spotless, bubble-free syrup is the goal.
• Candy thermometer (optional) – helps if you’re aiming for exact set.
• Sterilized jars with lids – high-temp rinse or dishwasher is fine; heat crinkles lids and ensures seal.
• Clean utensils – no crumbs, no trouble.

Ingredients come down to:

• Strawberries: ripe but firm (not mushy). The anchors for flavor and color.
• Sugar: sweetener and preservative—don’t skimp.
• Lemon: brightens flavor and helps set.
• Vanilla: choose real vanilla bean (split and scooped) or premium extract—no imitation. Vanilla is the flavor hero here, not an afterthought.

Preparing Strawberries for Jam

1. Rinse strawberries quickly under cold water. Pat them dry—excess water dilutes jam.
2. Hull and halve or quarter them depending on size. Uniform pieces cook evenly.
3. Combine fruit and sugar in your pot or bowl, give them a mix, and let them macerate for 30 minutes. This pulls out juices, intensifies flavor, and hydrates the sugar.
4. Add 2 tablespoons of fresh lemon juice at this stage. This acid level is important for flavor balance and natural pectin performance.

How to Thicken Strawberry Jam

Strawberry jam sets thanks to a mix of fruit pectin, sugar concentration, and acid. You’re working with natural pectin in fruit—no artificial agents unless you want a rock-solid gel.

Here’s how to ensure proper set:

• Maceration plus lemon juice softens fruit and activates natural pectin.
• Gentle boil for 20–25 minutes, stirring often to prevent burning. Aim for a steady simmer.
• Plate test: place a small spoonful in freezer for 2 minutes, tilt—if it wrinkles, you’re done.
• Alternatively, use candy thermometer and cook to 220°F (105°C), the gel point.
• If it’s still runny after testing, continue simmering 3–5 minutes and test again.
• Beat foam off the top for clear jam. If it’s thickened too much while cooling later, spoon in 1-2 tsp cold water and reheat gently to loosen.

Can I Make Jam Without Pectin?

Absolutely. Pectin is optional when fruit is ripe, sweet, and acidic—your lemon and sugar do the binding work.

Want thicker set faster? Use ½ tsp powdered pectin or 2 tbsp chia seeds during the simmer stage—but you don’t need it. This recipe is all about simple, honest ingredients and controlled cooking for texture.

How Long Does Canned Jam Last?

• Refrigerated (uncanned): Up to 3 months
• Canned with water bath: Up to 12 months in pantry
• Once opened: Eat within 1 month
• Freezing: Keeps best for 12 months, but freezer flavor shifts may occur

Signs jam has gone bad: any signs of mold, off-smell, fizzing lid, or cloudiness beyond normal—toss it.

Strawberry Vanilla Jam

Recipe Card

Recipe Name: Strawberry Vanilla Jam
Summary: A luscious, robust jam with real vanilla depth—ripe strawberries simmered with sugar and lemon, finished with fragrant vanilla bean for a jam that struts.
Prep Time: 10 minutes
Cook Time: 25 minutes
Additional Time: 30 minutes maceration + 12-hour cooling
Total Time: ~1 hour active + 12 hours cooldown
Servings: ~3 half-pint jars
Diet: Vegan, Vegetarian, Gluten-Free
Method: Stovetop simmer → Water-bath canning (optional)

Ingredients

• 2 cups strawberries, hulled and halved (~250g)
• 1½ cups granulated sugar (300g)
• 2 Tbsp fresh lemon juice
• 1 Vanilla bean, split and scraped (or 1 Tbsp pure vanilla extract)
• Pinch of fine sea salt

Instructions

1. Prep fruit: As described above—rinse, hull, chop, dry.
2. Macerate: Combine berries, sugar, lemon, salt, vanilla in a pot. Cover, let rest 30 minutes.
3. Heat: Place pot on medium heat, stir gently to dissolve sugar. Don’t rush it—hot but not flaming.
4. Simmer: Keep a gentle simmer, cook 20–25 minutes. Stir often and use back of spoon to break berries.
5. Skim foam: Remove foam near the end of cook for clarity.
6. Test for set: Plate test or thermometer method.
7. Taste & adjust: Want more vanilla? Add extract off-heat. Want extra zing? Add another splash of lemon.
8. Jar: Remove vanilla bean pod if used. Pour into sterilized jars with ¼” headspace. Wipe rims, seal lids finger-tight.
9. Water bath (optional): Boil 10 minutes for shelf stability. Remove, let set 12 hours.
10. Cool & store: Fridge for 3 months, pantry for 1 year.

Notes

• Vanilla style: Bean gives flecks and depth. Extract gives sweet perfume. Do real stuff, not fake.
• Fruit texture: For chunky jam, mash gently. For smooth jam, mash more aggressively or use an immersion blender early in simmer.
• Sweetness: Want less sweet? Drop sugar by ⅓. Jam will be softer; process and storage impact increases.
• Foam fix: Stir in pinch of butter or skim. Foam is flavor, not necessary texture.
• Freezer jam: Spoon into freezer-safe containers with headspace and seal. Thaw slowly in fridge.

Final Spread

You didn’t just open a jar—you made jam. You controlled the sweetness, layered in vanilla richness, coaxed natural pectin to set, and preserved it safely. Every swirl in your yogurt, glaze on your cake, or toast topping is a statement that this jam is homemade, not generic.

When someone asks, “What’s the secret ingredient?” you lean in and say, “I put in real vanilla bean. And time. Both matter.”

Want more recipes that flex your kitchen smarts and elevate pantry staples? Shoot me a line at [email protected]. Tell me what your readers need—I’ll send recipes that taste like confidence, not compromise.