Not your average strawberry jam, this recipe includes rose water and vanilla bean for a fun and flavorful twist.
Course Side Dish, Snack
Cuisine American
Prep Time 10 minutesmins
Cook Time 30 minutesmins
Process Time 10 minutesmins
Total Time 50 minutesmins
Servings 3half-pint jars
Calories 750
Author Annalise Sandberg
Ingredients
2poundsstrawberries, stems removed and sliced (907 grams)
2 ½cupsgranulated sugar(500 grams)
¼cupbottled lemon juice(60 ml)
1tablespoonrose water
1vanilla bean, split lengthwise
Instructions
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.
Notes
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.