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5 from 2 votes

Small Batch Strawberry Vanilla Jam


  • 1 quart strawberries a little over 1 1/2 pounds, should be approximately 4 cups of chopped berries
  • 2 cups sugar divided
  • 2 vanilla beans split and scraped
  • 1 lemon zested and juiced


  • Wash and chop berries. Toss them with 1 cup of sugar and the vanilla beans/seeds and place in a large jar or bowl.
  • Allow the berries to macerate for at least 2-3 hours and up to 72 hours.
  • When you're ready to make the jam, prepare three half pint jars.
  • Pour macerated strawberries into a large pot and add the remaining cup of sugar.
  • Bring to a boil and cook until the jam reaches 220 degrees, stirring very regularly.
  • Add the lemon zest and juice in the final 5 minutes of cooking.
  • Once the jam has reached 220 degrees, remove the pan from the heat.
  • Pour jam into your prepared jars.
  • Wipe rims, apply lids and rings and process in your canner for 10 minutes (normally I'd admonish you not to start your timer until the water has returned to a boil. However, as long as your water is quite hot when the jars go into the canner, the time it will take to return to boiling should be minimal).
  • When time is up, remove jars from canner and let them cool on a towel-lined counter top.
  • When jars are cool enough to handle, remove rings and check seals.
  • If any jars are not sealed, store them in the fridge and use them first.
  • Store sealed jars in a cool, dark place.