Strawberry Vanilla Jam

KITCHENAID(1)
Jennifer J.: "Lucille Blanchard, you can't make a sugar free ja…" Read More
5Ingredients
50Minutes

Description

This is a smooth jam that is always a hit with kids. Do seek out a vanilla bean, as it will give you better flavor than extract.

Ingredients

US|METRIC
  • 3 pounds strawberries (washed and hulled)
  • 2 cups granulated sugar
  • 1 vanilla bean (split and scraped)
  • 2 tablespoons pectin (powdered)
  • 1 teaspoon lemon juice
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    Made it

    Directions

    1. Fit your KitchenAidJuicer Stand Mixer attachment with the high pulp screen and run the strawberries through the attachment. Measure out four cups of strawberry pulp and pour it into low, wide pan that holds at least 5 quarts.
    2. Whisk the sugar, vanilla bean seeds, and powdered pectin together and add to the strawberry pulp. Place the pan over high heat and bring to a rolling boil.
    3. Cook the jam at a boil, stirring regularly, for 15 to 20 minutes, until it thickens. Add the lemon juice in the last five minutes of cooking. When the jam has reached the set point, it will form a thick layer on the sides of the pan.
    4. Once the jam is finished, funnel it into clean, hot mason jars. Wipe the jar rims and apply new lids and rings. Lower the jars into a stockpot of hot water just off the boil, making sure that the jars fully covered with water. Once the water returns to a boil, set a timer for 10 minutes.
    5. When the time is up, remove the jars from the stockpot and place on a folded kitchen towel to cool. Sealed jars are shelf stable for up to a year.
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    Reviews(1)

    Jennifer J. a year ago
    Lucille Blanchard, you can't make a sugar free jam with regular pectin. However you can make a low sugar jam with low sugar pectin. It is usually right next to the regular pectin at the store. However, you could experiment with using the low sugar pectin and honey. Honey is safe for diabetics because it doesn't have a glycemic reaction. As far as this recipe, I never add my pectin until the end as to not over cook it. Pectin proteins break down if cooked too long. By cooking the sugar that long you are simply bringing it to a cracking point.

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