IMG_8706 3

I only made this jam last weekend and it’s already half gone. This means that in the last week I have (practically all by myself) consumed almost two cups of jam. Maybe that is information I should be keeping to myself. I mean, that’s a lot of jam. I’m putting it on anything and everything, and I’ve even eaten it straight from the jar with a spoon.

The fact that it’s nearly gone is a huge bummer. I know I’m not the first person to put a vanilla bean in strawberry jam, but the first time I did, it was like I had struck gold.

Strawberry Vanilla Bean Jam

Strawberry Vanilla Bean Jam

Traditional strawberry jam is a delight, but the addition of a vanilla bean and splash of balsamic vinegar takes it to a whole new level. It’s reinvented. It’s almost like candy. I’ve made this recipe several times now and I don’t think I’ll ever use another recipe again.

Strawberry Vanilla Bean Jam

Jam is a lot easier to make than you may think. All it involves is simmering fruit, sugar, and a few other ingredients for an hour or so until thickened. Canning jam in jars is the best method for long term storage, but I often just freeze or refrigerate it if I know it will be consumed quickly. If you’re looking to keep things simple, this is the way to go. But if you’re interested in canning, I’ve found that Joy of Cooking: All About Canning & Preserving is a helpful book for beginners.

I love making jam in the summer from the fresh berries of the season, but in the past I’ve often had to give a lot of it away to keep it from sitting unopened in my pantry. Not with this jam. I’m having no problem enjoying every last spoonful.

Strawberry Vanilla Bean Jam

Strawberry Vanilla Bean Jam
Easy fresh strawberry jam, enriched with vanilla beans and balsamic vinegar.
Yield: About 6 cups
  • 2 pounds (900 grams) strawberries, hulled and sliced
  • ¼ cup (60 milliliters) fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 2 cups (400 grams) sugar
  • 1 vanilla bean, split lengthwise
  1. Combine all ingredients in a large saucepan. Use a large fork to smash the berries to break them up into smaller chunks. Bring the mixture to a boil over medium high heat, stirring frequently. Reduce heat and simmer mixture until thickened, about 1 hour. Skim foam off of the top, remove vanilla bean pod, and spoon into desired storage container(s).
  2. If canning, use sterilized jars and boil filled jars for 10 minutes. Canned jam will store for up to one year at room temperature. Jam stored in the freezer will keep for several months. Jam stored in the fridge will keep for several weeks.

You may also like these posts:

Keep in touch! Subscribe to Completely Delicious and follow me on Twitter, Facebook, Pinterest and Instagram.

This page contains affiliate links, which provide me a small percentage of all purchases made through them.


26 Responses to Strawberry Vanilla Bean Jam

  1. I need to make this ASAP so I can slather it all over my toast in the morning!

  2. Tamryn says:

    Where is the vanilla in this recipe?

  3. This looks amazing, Annalise. I just pinned it to my canning board. Now that you’re not working, let’s set up a day to do some canning. You know, in between feeding, shushing, diapering, more feeding……….

  4. Alba says:

    Yummy! This looks so delicious! Gonna try as soon as possible. :)

  5. Flavia says:

    I love the addition of vanilla bean in your recipe, Annalise. I have decided to try canning this year and this looks like the perfect beginning recipe. I already know that jams will be my favorite thing to can. I think this jam would be delicious served over Brie cheese on crackers for a sweet-savory combination. Thanks for sharing your recipe! :)

  6. Sues says:

    I love strawberry jam as is, but something tells me the added vanilla bean makes it SO much better.

  7. I never make my own jam and, after reading this post, am really wondering why. This sounds amazing, Annalise, especially with the vanilla bean.

  8. I wish I had some of that jam right now. It would be amazing on my morning pancakes.

  9. Kimm says:

    Ive never made my own jam either and i am making it right now! My son loves strawberry jam and so when i saw this and how excited you were by the taste i had to try it……he actually made it with my help. Cant wait to try it. I had to 1/2 the recipe but forgot to 1/2 the balsamic vinegar so i hope it doesnt ruin the taste!

  10. Kimm says:

    Well I made it and i burnt the bottom of my pan.:(. not sure how im going to get it cleaned. its bad…but the jam doesnt taste burnt so maybe its not a total disaster.

  11. Jessie says:

    I just made this jam recipe and I LOVE the taste! I used my immersion blender to cut the strawberries a bit instead of smashing with a fork – why not make life easy? :) Overall, it turned out more liquid-y than I had hoped, but it’ll be delicious on anything and everything!

  12. Aijay says:

    Looks soooo yummy!. The colours just pop right out of the screen, love it.

  13. Teresa says:

    I made this today and it is simply amazing. I have never made anything for canning and this was a perfect first. My house smells amazing and it tastes just as fantastic. Thanks for the great recipe!!

  14. Bevelyn says:

    This was my first jam and the flavor notes are lovely. It’s definitely the recipe I’ll stay devoted to. Thank you so much!

  15. Heatherbelle says:

    My first attempt at jam – winner! Absolutely delicious. Very much looking forward to giving to friends and family as holiday gifts. Thank you!

  16. Jenny says:

    My house smells amazing. I’m making this right now :D
    The only thing I’m slightly worried about is that it’s been simmering for just over an hour and isn’t really thickening. I haven’t made jam before so I’m a little unsure how thick it is supposed to be when hot – maybe it will thicken once cooled? Realistically, if it tastes any where close to as good as it smells then I’ll drink the stuff through a straw if I have to!
    Thank you for the recipe!

    • Annalise says:

      I’m never very good at knowing when my jam is done either. In fact, I usually just wing it and since I kind of prefer a runnier jam it works fine for me. As it cooks I pay attention to how it runs of a spoon when I scoop it up and pour it back in, waiting for it to become thicker and eventually cling to the spoon in droplets. There are much more accurate ways to test for doneness, and I really like the tips found here on Food in Jars. I hope this helps, and I hope you enjoy the jam!

  17. Jenny says:

    Thanks for the tips, and the jam is amazing! I like it so much I made a cake just so that I have a more extravagant way of eating it than toast!

  18. Madhu says:

    Hi there, we went strawberry picking this morning and after returning home, I tried this recipe. Thank you so very much! Its so yummy! I made ice cream last night and my daughter had some with this jam. We love it!


  19. Rebeckah says:

    Thanks for the recipe! Tasted and smelled outstanding. Mine didn’t thicken up too much, but I am undeterred. Thinking of adding the vanilla bean and vinegar to my traditional strawberry pie to see what happens. Thanks again!

  20. Melissa says:

    Could I use pure mexican vanilla concentrate rather than a vanilla bean?

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>