Strawberry and Rose Water Jam with Vanilla Bean

Not your average strawberry jam, this recipe includes rose water and vanilla bean for a fun and flavorful twist!

Strawberry Rosewater Jam with Vanilla

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.

Strawberry Rosewater Jam with Vanilla

Strawberry Rosewater Jam with Vanilla

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.

Strawberry Rosewater Jam with Vanilla

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!

Strawberry Rosewater Jam with Vanilla

Strawberry Rosewater Jam with Vanilla

baking tip:3 ways to store jam

In the fridge— You can store jam in an airtight container in the fridge for 1 month.

In the freezer— Store jam in a sturdy airtight container in the freezer for several months.

In your pantry— Process jars of jam per instructions below and store in a cool, dark place (like a cupboard or pantry) for up to 1 year. New to canning? Check out my canning tips and resources page.


Strawberry Rosewater Jam with Vanilla

Strawberry and Rose Water Jam with Vanilla Bean

Not your average strawberry jam, this recipe includes rose water and vanilla bean for a fun and flavorful twist.

Ingredients:

  • 2 pounds (900 grams) strawberries, stems removed and sliced
  • 2 1/2 cups (500 grams) sugar
  • 1/4 cup (60 ml) bottled lemon juice
  • 1 tablespoon rose water
  • 1 vanilla bean, split lengthwise

Directions:

  1. 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.
  2. Reduce heat and simmer. Add the vanilla bean. Continue to cook while still stirring frequently until thick and gelled, about 20-30 minutes.
  3. Remove vanilla bean pod. Spoon jam into sterilized jars, leaving 1/4 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.
  4. Let cool to room temperature before removing rings and storing.
Notes:
  • If you are new to canning, try this excellent post from Simple Bites: Canning 101 for help.
  • You can find rosewater at most whole foods stores. You can also make your own.
  • For higher altitudes: 1,001-6,000 feet add 5 minutes to processing time. For 6,001 feet and above, add 10 minutes.

Have you tried this recipe?

I’d love to hear about it! Leave a comment below, send me an email, or take a photo and tag it on instagram with #completelydelicious.