strawberry vanilla bean jam

A great freezer jam recipe! The vanilla bean adds a wonderful richness that I love!

INGREDIENTS:

• 2 pounds (900 grams) strawberries, hulled and sliced
• ¼ cup (60 ml) lemon juice 
• 2 cups (400 grams) granulated sugar
• 2-3 teaspoons balsamic vinegar, to taste
• 1 vanilla bean, split lengthwise or 1 tablespoon vanilla extract

DIRECTIONS:

1. Combine all ingredients in a large saucepan. Bring the mixture to a boil over medium high heat, stirring frequently. Reduce heat and simmer, stirring occasionally. Periodically skim foam off of the top.
2. After 60-90 minutes jam should be thick and drop from a spoon in thick drips.
3. Remove vanilla bean pod if you added one, and spoon into desired storage container(s).

TO STORE IN FRIDGE:

1. Store in an airtight container for up to 1 month.

TO STORE IN THE FREEZER:

1. Store in a sturdy airtight container for up to several months.

TO PROCESS IN A HOME CANNER:

1. If canning, fill sterilized jars leaving ¼ inch headspace. Wipe the rims of the jars clean and cover with sterilized lids and rings. Process in a pot of boiling water for 10 minutes. Make sure the water covers the jars completely, and that it is boiling for the entire processing time.
2. Let cool to room temperature before removing rings and storing.
3. Canned jam will store for up to one year at room temperature.

strawberry rhubarb freezer jam

A neighbor gave us some of their extra rhubarb, so we headed out to buy some organic strawberries to try this result from kitchenlane.com and the result is delicious!

freezer jam

I had just received the September 2011 issue of Everyday Food and thought this recipe looked simple.  Kory told me it wasn't worth the effort and I should just buy organic jam.  Well, kudos to our neighbors for giving us about forty small peaches from their tree so that I could have an excuse to try this.  Everyone loves it, even naysayer, Kory!