Earlier this week I was enjoying prepping my annual strawberry jam. It was a quiet morning and naptime, so I was alone in the kitchen. It all seemed so perfect, I just couldn’t resist pulling out my camera and capturing the process.
I hadn’t planned on posting this, since I’ve shared a strawberry vanilla bean jam recipe before, but this year’s jam comes with a new little twist and I figured what the heck. It’s too good not to share. So here you have it— strawberry and rosewater jam with vanilla bean.
I am obsessed with the strawberry and rosewater combination right now. If you haven’t tried it, I highly recommend it. Since strawberries (and other berries) are part of the rose family, they go together very, very well. The rosewater isn’t a strong flavor, but it helps enhance the strawberry flavor.
I loved how this jam turned out and I’m so glad I’ll get it enjoy it all year round!
- 2 pounds (900 grams) strawberries, stems removed and sliced
- 2½ cups (500 grams) sugar
- ¼ cup (60 ml) bottled lemon juice
- 1 tablespoon rose water
- 1 vanilla bean, split lengthwise
- Combine the crushed strawberries, sugar, lemon juice, and rose water in a large saucepan and place over medium-heat. Bring to a boil, stirring frequently and skimming any foam from the top.
- Reduce heat and simmer. Add the vanilla bean. Continue to cook while still stirring frequently until thick and gelled, about 20-30 minutes.
- Remove vanilla bean pod. Spoon jam into sterilized jars, leaving ¼ inch headspace. Wipe the rims of the jars clean and cover with sterilized lids and rings. Process in a pot of boiling water for 10 minutes. Make sure the water covers the jars completely, and that it is boiling for the entire processing time.
- Let cool to room temperature before removing rings and storing.
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