Honeyed Strawberry Jam with Vanilla
A reduced sugar jam with pectin, flavoured with honey and vanilla. Waterbath canning method.
Servings: 4 ½ pint jars
Equipment
- Waterbath canning kettle
- 4-5 half pint jam jars with 2 piece lids
Ingredients
- 5 cups Strawberries crushed, one layer at a time, 3 to 4 pints of berries will be required.
- 1 cup sugar I used vanilla sugar (i make my own), use regular white sugar instead + 1 teaspoon vanilla bean paste), add more sugar to taste if necessary
- 1 juice of one lemon
- ⅓ cup honey up to ½ cup if you prefer a sweeter jam
- pkg low sugar pectin I used Benardin Low Sugar Pectin
Instructions
- Crush berries, one layer at a time, until you have measured 5 cups of crushed fruit.
- In a large, deep stockpot, add berries, lemon, sugar, (vanilla paste if using), pectin and honey, and bring to a boil. Boil hard for 3 minutes. Remove from heat and stir for a full 5 minutes, removing foam as you stir. Ladle into hot jars, one jar at a time, securing 2 part lids with metal rings until finger tip tight. Process in a water bath canner for 10 minutes. See post for more details and step-by-step instructions for water bath canning.
- Remove processed jars from canner, carefully. Allow to sit undistributed for 24 hours before moving to a cool, dark place for storage. Processed jars will keep for 12 months. Once opened, used within 5-6 weeks.
Notes
Volumes are approximate. This batch yielded 4 ½ pint jars with a bit left over for photos. Don't be suprised if you get a bit less thann 4 full jars or maybe even 5 jars. I always ready a couple of extra jars just in case.
