Strawberry Vanilla Jam

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.

The strawberries were huge!  Even the local strawberries this year were huge which really is not the best strawberry jam berries.  The best berries for strawberry jams are the small, sweet ones.  Homemade strawberry jam is wonderful, a true delight.  However homemade strawberry jam can take on the gourmet touch by adding just that little bit of extra.  In this case I added 100% pure vanilla that just pairs so nicely with the strawberry flavour.  This is a family favourite!

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.