Honey Sweetened Strawberry Vanilla Jam
Servings: 6 half pints
Ingredients
- 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
Instructions
- 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.
- When the time is up, remove the lid from the pot and turn off the heat. Let the jars rest in the cooling water for five minutes. When that time is up, remove jars and set them on a folded kitchen towel to cool.
- When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.