Dessert

Strawberry and vanilla jam

Name: Vanilla and strawberry jam recipe
Yield: 1.2L
Ingredients: 1kg strawberries, hulled, halved, quartered if large; 900g-1kg jam-setting sugar (we used CSR brand); Pared rind of 1 lemon, cut into large strips; 80ml lemon juice; 2 vanilla beans, split, seeds scraped

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1.2L

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by Lucy Nunes

Delicious Team

Feb 14, 2024

“It might be the squirrel in me, but there’s just something so satisfying about bottling up summer’s produce and stocking the pantry with deliciously bright jars of jam.” – Lucy Nunes

1kg strawberries, hulled, halved, quartered if large
900g-1kg jam-setting sugar (we used CSR brand)
Pared rind of 1 lemon, cut into large strips
1/3 cup (80ml) lemon juice
2 vanilla beans, split, seeds scraped

Method

1.

Weigh prepared fruit and place in a large stockpot. Add the same weight of sugar as prepared strawberries, along with rind, juice and vanilla pods and seeds. Stir, and stand for 30 minutes, stirring every 10 minutes to help sugar dissolve.
2.

Place over medium-low heat, stirring occasionally, until sugar completely dissolves. Brush sides of pan with a wet brush to remove any sugar. Increase heat to high and bring to the boil. Boil, without stirring, for 12 minutes or until jam is set when tested on a frozen plate (see note at left), or reaches 105°C on a sugar thermometer.
3.

Remove from heat and stand for 3 minutes. Skim off any froth that rises to the surface and discard. Carefully pour hot jam into sterilised glass jars (see notes) and close lids. Stand in a cool place until cooled, then store (see note).

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Recipe Notes

HOW TO TEST JAM
To test if jam is set without a thermometer, place a small plate in the freezer when you start to cook the fruit. Drop a teaspoonful of jam on the cold plate and return to freezer for 2 minutes. Pass your finger through the jam; if it wrinkles and doesn’t run, it’s ready to bottle.

HOW TO STERILISE JARS
To sterilise jars, wash with soapy water, rinse and place upside down in a preheated 110°C/90°C fan-forced oven for 10 minutes. Use straight from the oven.

HOW TO FILL JARS
Fill sterilised jar up to the rim. Make sure to wipe the jar if there are any spills on the rim (this could prevent the lid from sealing). Close lid tightly and stand in a cool place until cooled.

HOW TO STORE JARS
Store jam jars in a dry, cool and dark place for up to 3 months. Once opened, store in the fridge for up to 2 months.