Best Ever Strawberry-Vanilla Jam
Make silky strawberry-vanilla jam with grated apple for natural pectin. Easy stovetop method, texture tips, and storage guidance.
Think beyond toast for this gourmet jam. Try some on ice cream, pancakes, or even a little on a grilled cheese sandwich.
- Use grated Granny Smith apple instead of commercial pectin to help the jam set naturally.
- Simmer strawberries, sugar, and citrus about 20 to 25 minutes until the mixture coats the back of a spoon.
- Adjust texture with an immersion blender, refrigerate for 2 to 3 weeks, or follow trusted canning guidelines to preserve long term.
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Preparation Instructions:
1. In a large pot over medium heat combine strawberries, sugar, orange or lemon juice, and apples. Stir well to combine. Bring to a boil, stirring often. Reduce heat to low, add vanilla paste and simmer.
2. If you prefer your jam to be a bit smoother, you can process the jam with an immersion blender as it simmers. Or, if you prefer more texture in your jam, you can leave it as is. Stir until the jam thickens. Continue to thicken the jam until it coats the back of the spoon. This will take approximately 20 to 25 minutes.
3. Remove the pot from heat. Let cool for 10-15 minutes. Store in an airtight container for up to 2-3 weeks. If canning, follow standard canning instructions.
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More About This Recipe
Instead of adding powdered or liquid pectin, you can simply add a fruit that naturally contains pectin like apples. To help the apples dissolve more easily, you can grate them rather than adding chunks to the strawberries.
Frequently Asked Questions
How long will this jam keep in the fridge?
Stored in an airtight container in the refrigerator, this jam should stay good for 2 to 3 weeks. For longer storage, freeze portions or properly process jars for shelf stability.
Can I use frozen strawberries instead of fresh?
Yes. Thaw frozen berries and drain any excess liquid, then crush or quarter and proceed with the recipe. Cooking time may be a few minutes longer to reach the right thickness.
Why does the recipe call for a Granny Smith apple?
Granny Smith apples add natural pectin and a bit of acidity to help the jam set. Grating the apple helps it break down and blend smoothly during cooking.
How do I know when the jam is done?
Look for the mixture to thicken and coat the back of a spoon. For a confirmatory test, put a small spoonful on a chilled plate and push it; if the surface wrinkles and does not flood back, it is set.
Can I reduce the sugar or use a sugar substitute?
Cutting sugar will change the texture, set, and shelf life. If you want less sugar, use a tested low-sugar jam recipe or a low-sugar pectin product designed for that purpose rather than simply swapping sweeteners.
How can I change the jam texture?
For a smooth jam, pulse with an immersion blender while simmering. For chunkier jam, leave the fruit as is. To thicken more, cook longer, add a little extra grated apple, or use commercial pectin.
What are the basics for safely canning this jam?
Sterilize jars and lids, fill jars with hot jam leaving the recommended headspace, wipe rims clean, apply lids, and process in a boiling water bath according to tested canning guidelines. Follow USDA or Ball canning instructions and adjust processing time for your altitude.
How long will this jam keep in the fridge?
Stored in an airtight container in the refrigerator, this jam should stay good for 2 to 3 weeks. For longer storage, freeze portions or properly process jars for shelf stability.
Can I use frozen strawberries instead of fresh?
Yes. Thaw frozen berries and drain any excess liquid, then crush or quarter and proceed with the recipe. Cooking time may be a few minutes longer to reach the right thickness.
Why does the recipe call for a Granny Smith apple?
Granny Smith apples add natural pectin and a bit of acidity to help the jam set. Grating the apple helps it break down and blend smoothly during cooking.
How do I know when the jam is done?
Look for the mixture to thicken and coat the back of a spoon. For a confirmatory test, put a small spoonful on a chilled plate and push it; if the surface wrinkles and does not flood back, it is set.
Can I reduce the sugar or use a sugar substitute?
Cutting sugar will change the texture, set, and shelf life. If you want less sugar, use a tested low-sugar jam recipe or a low-sugar pectin product designed for that purpose rather than simply swapping sweeteners.
How can I change the jam texture?
For a smooth jam, pulse with an immersion blender while simmering. For chunkier jam, leave the fruit as is. To thicken more, cook longer, add a little extra grated apple, or use commercial pectin.
What are the basics for safely canning this jam?
Sterilize jars and lids, fill jars with hot jam leaving the recommended headspace, wipe rims clean, apply lids, and process in a boiling water bath according to tested canning guidelines. Follow USDA or Ball canning instructions and adjust processing time for your altitude.
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