Strawberry Vanilla Jam

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I went to Kroger for eggs and came out with 4 quarts of strawberries.

It was a good deal – $3 for 2-quart packages, so I bought two.

Fresh Strawberries

Fresh Strawberries

Strawberries are by far my favorite fruit. I enjoy making sorbets with them, butters for yogurt and breads, and now I’m going to make a Strawberry Vanilla Jam from Food in Jars.

I’ve gotten antsy about kitchen-doings lately, making baked eggplant and chocolate chip zucchini bread in the same night. I think I’m getting faster at cooking and much better at handling multiple tasks at once. With practice I think I could really do anything in the kitchen, as long as I’m willing to try. That’s my attitude and motto towards canning.

One complaint about this recipe is that it requires liquid pectin. I’ve read up on substituting liquid for powder, but in order to stay true to the recipe I wanted to do what Marissa did. This stuff is NOT EASY TO FIND. You can get it at Whole Foods, Fresh Market, Kroger, Walmart, Marsh, Meijer and O’Malia’s. And it was expensive, $5.15 per box of two packets and you use both, even though the box says to use one.

Another issue I had is that in the last step you heat the jam to 220 degrees, and mine never got there. It was bubbling and spitting up like crazy but JUST under 220 degrees. I was afraid that I’d boil the pectin away so I just went ahead and canned the jam as is. It did in fact set and is ultra yummy, but looking back on it I wonder if I forgot a vanilla bean because the vanilla flavor isn’t as prominent as I want it to be.

In respect of the book I won’t reprint the recipe. I printed the pickled red onions recipe but I asked myself would I want someone reprinting recipes from my cookbook? Anyways, my last review recipe will be the Classic Dill Pickles before I give the book a full review.

Strawberry Vanilla Jam

Strawberry Vanilla Jam

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  • http://twitter.com/amrecker Amber Recker

    We’ve made jam before- so much fun: Strawberry Rhubarb was my favorite. We will definitely have to try this one!

    • solidgoldeats

      I totally missed the boat on rhubarb. I thought it had a longer growing season but once I felt ready to try it I couldn’t find it anywhere. They have it at Fresh Market but it’s too expensive. Would love to try yours!

  • http://www.FathersOverForty.com/ Wade Wingler

    My mother and grandmother always made “freezer jam”. Instead of canning it, they kept it in the freezer until you were ready for it. Once they took it out of the freezer it was good in the fridge for a couple of weeks. I don’t have their recipe, but it was easy and was very similar to this one: http://allrecipes.com/recipe/strawberry-freezer-jam/

    • solidgoldeats

      To me it’s more about the process of canning than the jam itself, even though this is a damn good recipe. I think I will try freezer jam just to give it a shot, although I’m running out of freezer space with all of this ice cream I’ve got goin on. Eventually I will have to get an additional freezer chest.

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