Strawberry season ended here about 3 weeks ago. For many including myself that means in the short span of about 10 days to 2 weeks, strawberries were the main focus. Last week one of the local grocery stores had strawberries on for 99¢ per pound. While they were not local berries the price was good enough to pick up some. I bought 2 - 4 lb clam shell packets of these strawberries. When it comes to canning local is always best but a good deal like this should not be overlooked.
Strawberry Vanilla Jam
4 c prepared strawberries
2 c organic sugar
¼ c preservative free lemon juice
2 tsp Pomona's pectin
2 tsp calcium water
1 tsp 100% pure vanilla
Wash and hull the strawberries. Chop in food processor measuring out 4 cups. Pour prepared strawberries into large saucepan. Mix in lemon juice and calcium water. In a separate bowl, mix the sugar and pectin well. Bring the fruit mixture to a boil. Stir in the sugar/pectin mixture. Return to a low boil cooking and stirring until sugar is dissolved. Allow to cool 5 minutes. Stir in vanilla. Ladle into hot jars. Secure the two piece lids. Process in BWB canner for 10 minutes or adjusted timing according to altitude adjustment chart for your altitude.
Yield: 2 - 500 ml (pint) jars
*Pomona's pectin is a low methoxy pectin. Do not substitute with other powdered pectins in this recipe.
8 food lovers commented:
Awesome!
I will try this some day. :)
You're welcome :) I hope you enjoy the jam.
This brings me back to when my grandmother would make home made jam for all of us.
Hi Ryan :) Jam making does bring back memories of days gone by but the art is still alive and well.
I love the idea of adding a hint of vanilla into strawberry jam! I am just starting to learn the art of canning and preserving, I am excited to try this!
Please let me know how you like this jam foodies at home :)
A question, what is calcium water?
Hi Anonymous :) Calcium water is a solution made with monocalcium phosphate that comes with Pomona's pectin.
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