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Strawberry Vanilla Jam

Source of Recipe


From "Food in Jars" by Marisa McClellan



List of Ingredients



• 8 cups hulled and chopped ripe strawberries (about 2 quarts)
  
• 5 cups granulated sugar, divided
  
• 2 vanilla beans, split and scraped
  
• Zest and juice of 2 lemons
  
• 2 (3-ounce) packets liquid pectin
  






Instructions



1. In a nonreactive bowl, combine the chopped strawberries with 1 cup of the sugar and the vanilla bean seeds and pods. Let the mixture sit at room temperature until the sugar begins to pull the liquid out of the berries, about 15 to 30 minutes, then cover and refrigerate overnight. If you don't want to wait overnight, even just one hour of maceration is better than none at all.
   
   
2. When you're ready to make the jam, prepare a boiling water bath and 4 regular-mouth 1-pint jars. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
   
   
3. Remove the macerated strawberries from the refrigerator and pour everything into a large, nonreactive pot. Add the remaining 4 cups of sugar and the lemon zest and juice and stir to combine. Bring to a boil over high heat and cook on high heat for 15 to 20 minutes, stirring regularly, until it takes on a thick, syrupy consistency.
   
   
4. Remove the vanilla bean pods from the mixture. If you have an immersion blender, use it at this point to purée some of the fruit. Alternatively, transfer about a third of the jam to a blender and purée, then return puréed fruit to pot. Add the pectin to the fruit mixture and bring to a rolling boil. Let the jam boil vigorously until it reaches 220°F.
   
   
5. Once the jam reaches 220°F and remains at that temperature for 2 minutes, remove the pot from the heat and ladle the jam into the prepared jars, leaving 1/2-inch headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.
   
   Makes 4 (1-pint) jars.