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+ servings

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.
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4 from 2 votes


  • 2 pounds strawberries , stems removed and sliced (907 grams)
  • 2 ½ cups granulated sugar (500 grams)
  • ¼ cup bottled lemon juice (60 ml)
  • 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.


  • 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.


Calories: 750kcal, Carbohydrates: 192g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Sodium: 5mg, Potassium: 484mg, Fiber: 6g, Sugar: 182g, Vitamin A: 36IU, Vitamin C: 186mg, Calcium: 48mg, Iron: 1mg
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