Strawberry Vanilla Jam

Strawberry Vanilla Jam

Posted by Ana Franco on


  • 4 cups fresh strawberries, crushed
  • 2 cups chopped fresh rhubarb
  • ¼ cup lemon juice
  • 1 teaspoon lemon zest
  • 1 Tablespoon arrowroot powder
  • 1 Madagascar vanilla bean. (split and scraped).
  • 5½ cups superfine sugar



In a large sauté pan, combine the strawberries, rhubarb, and lemon juice. Stir in the arrowroot powder. Bring the combination to a full rolling boil, stirring constantly for three minutes. Stir in the sugar and lemon zest, and return to a full rolling boil. Add the vanilla bean scrapings, and stir the boiling jam for one more minute.

Remove from heat and skim off foam. Ladle the hot mixture into six hot sterilized pint-sized glass mason jars, leaving ¼-in. headspace. Remove the air bubbles and adjust the headspace if necessary, by adding more hot mixture. Wipe the rims of the jars. Center the lids on the jars and screw on bands until fingertip tight.

Place the jars into a canner with simmering water. Ensure that they’re completely covered with water. Bring to a boil and process for 5 minutes. Remove the jars and let them cool. Make sure that the lids have indented inwards to assure a proper seal and safe storage. Enjoy right away or up to three months refrigerated.

← Older Post Newer Post →

Leave a comment

Recipes & News

Coconut Cream Fudge

Coconut Cream Fudge

  Ingredients 9 tablespoons unsalted butter, softened 3/4 cup heavy whipping cream 1/2 cup half-and-half or light cream 3–1/2 cups sugar Pinch of salt 2...

Read more
Strawberry Rice Pudding

Strawberry Rice Pudding

Ingredients: 1 cup white rice (short or medium grain) 4 cups whole milk 1/2 cup granulated sugar (adjust to taste) 1 teaspoon vanilla extract 1/4...

Read more