Ingredients
The following ingredients have 4 Servings
- 8 cups whole strawberries
- ¼ cup lemon juice
- 1 box powdered pectin
- 7 cups sugar
- 1 vanilla bean
Instruction
- Fill a canning pot with water and start heating to a boil. Separate jar lids, screw bands, and jars.
- Measure exact amount of sugar into a large bowl and set aside.
- Wash and hull strawberries, then in a large bowl crush one layer at a time using a potato masher, leaving some chunks. Pour berries, juice and all, into a 6-quart dutch oven or nonreactive stockpot and add lemon juice.
- At this point, put the empty jars into the pot of water to heat and sterilize.
- Begin heating berries over medium-high heat, then stir in pectin. Continue heating until it reaches a rapid boil, then add sugar all at once, stirring to dissolve.
- Split the vanilla beans and scrap out as much caviar as possible into pot, then toss entire bean in too.
- Continue heating and stirring until sugar is completely dissolved. Cook until mixture is thickened and jammy. Test for doneness by spooning some jam onto a chilled plate and letting cool. Touch to see if a skin is forming and feels gel-like; if so, jam is ready. Remove from heat.
- Using tongs, remove jars from pot and place on a towel-covered countertop.
- Carefully pour jam into jars, leaving about 1/2 inch headspace. Wipe edges clean and place lids on top, securing with screw bands. Gently lower jars into hot-water bath and process (let boil) for 10 minutes.
- Remove and set on toweled counter. Let rest for 24-48 hours before moving. At some point you should hear the jars "ping" — this means the seal was properly made and it's safe to leave in your cupboard. If a jar doesn't ping, you can either re-process or store the jar in the fridge.
