Ingredients
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6 cups (840 g) Strawberries
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2 cups (440 g) organic Cane Sugar
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Two 1-inch (2.5 cm) pieces of Vanilla Bean
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2 tablespoons fresh Lemon Juice
Directions
Steps
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1
Done
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Combine the strawberries and sugar in a medium non-reactive saucepan. Let it sit for an hour until the sugar is partially liquefied. |
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2
Done
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Add the vanilla and lemon juice to the strawberries. Boil for about 25 minutes over medium-high heat, stirring occasionally. |
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3
Done
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If using vanilla beans, fish them out and discard them. Boil the jam for another 5 to 10 minutes, until the mixture reaches 220°F (105°C). Skim the foam, if desired. |
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4
Done
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If you are canning, fill the jars, leaving ¼ inch (6.5 mm) of headspace, and process them in a water bath for 10 minutes. Otherwise, let the jam cool completely before refrigerating or freezing in airtight containers. Refrigerate for up to 3 weeks or freeze for up to a year; thaw in the refrigerator. |
