STRAWBERRY VANILLA JAM

Make strawberry season last much longer by preserving jars of this classic ruby-red jam.
The vanilla bean gives it a sophisticated flavour and fragrance.

HANDS-ON TIME
35 minutes
TOTAL TIME
25 hours
MAKES
about 8 cups

INGREDIENTS:

• 12 cups strawberries, hulled
• 1 pkg (49 g) light pectin
• 4½ cups granulated sugar
• 1 vanilla bean

DIRECTIONS:

1. In a large Dutch oven and using a potato masher, mash strawberries, 1 cup at a time, to make 6 cups of fruit.
2. Mix pectin with ¼ cup of the sugar; stir into strawberries.
3. Halve vanilla bean lengthwise; using the tip of a sharp knife, scrape out seeds. Stir seeds and pod into strawberries.
4. Bring to a full rolling boil over high heat, stirring constantly with a wooden spoon.
5. Stir in remaining sugar and return to full rolling boil; boil hard, stirring constantly, for 1 minute.
6. Remove from heat. Stir, skimming off foam, for 5 minutes. Discard vanilla pod.
7. Pack into 8 hot (sterilized) 1-cup (250 mL) canning jars with tight-fitting lids, leaving ¼-inch (5 mm) headspace, and scrape down sides of jars with non-metallic utensil to remove any air bubbles. Cover with lids.
8. Screw on bands until resistance is met; increase to fingertip tight.
9. Transfer to boiling water canner; boil for 10 minutes. Turn off heat.
10. Uncover and let jars stand in canner for 5 minutes.
11. Lift up rack. Using canning tongs, transfer jars to cooling rack; let cool for 24 hours.

NUTRITIONAL INFORMATION, PER 1 TBSP: about 32 cal, trace pro, 0 g total fat (0 g sat. fat), 8 g carb, trace fibre, 0 mg chol, 1 mg sodium, 17 mg potassium. % RDI: 1% iron, 7% vit C.

VARIATION: STRAIGHT-UP STRAWBERRY JAM Omit vanilla bean. Continue with the recipe as directed