If this post is accurate (which, to my best count, it is), there are at least 14 ways to preserve strawberries in the archives of this site. There are yet more versions in my books. And yet, despite all these approaches, I can’t resist adding this honey sweetened strawberry vanilla jam variant to the conversation.
A couple of pieces of advice before you take on this recipe. Number one, use really delicious honey. The flavor of the honey really comes through in this recipe, so you want to use one that tastes amazing (I used some of the honey that Camille from Old Blue Raw Honey gave me when I saw her back in March).
My second piece of advice is to get yourself a small stash of grade B vanilla beans from a purveyor like Beanilla. They have all the flavor of the grade A versions, and are markedly cheaper. And if vanilla beans aren’t in the cards for you, a jar of vanilla bean paste is better than vanilla extract, because you’ll still get the speckle and flavor from the seeds.
Honey Sweetened Strawberry Vanilla Jam
- 4 pounds strawberries
- 2 cups honey divided
- 2 vanilla beans split and scraped
- 1 tablespoon lemon juice
- 1 tablespoon calcium water part of the Pomona's Pectin system
- 1 tablespoon Pomona's Pectin
- Prepare a boiling water bath canner and 6 half-pint jars.
- Combine the strawberries, 1 1/2 cups honey, vanilla bean seeds, lemon juice, and calcium water in a large, nonreactive pot. Give it several good stirs to help combine the ingredients and dissolve the honey.
- Place the pot over high heat and bring to a boil. Once the fruit boils, reduce the heat to medium-high and continue to cook at a low boil, until the strawberries break down and the volume in the pot has reduced by one-quarter. Depending on the water content in the berries, this will take 15 to 25 minutes.
- While the fruit cooks, stir the pectin powder into the remaining honey. Once the necessary amount of reduction has occurred, stir in the honey and pectin slurry. Return the jam to a boil and cook for an addition 3-4 minutes.
- When the jam is finished cooking, remove it from the heat. Funnel it into the prepared jars, leaving 1/2 inch. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.