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Ingredients2 d 2 h servings 28 cals
Original recipe yields 36 servings (4 half pint jars)
- Wash, hull, and coarsely chop strawberries in a large glass, ceramic, or stainless steel bowl. Mash with a potato masher to a fine texture, 1 or 2 minutes. Add sugar, lemon juice, and vanilla bean paste. Stir well and let stand until berries have released some of their juice, about 30 minutes. Add pectin, 1 tablespoon at a time, stirring until well combined after each addition. Let stand 5 minutes to activate pectin.
- Spoon jam into clean, wide-mouth, half-pint jars, leaving 1/2-inch headspace. Wipe rims clean with a damp paper towel. Loosely apply clean lids and set jars in freezer. Freeze completely, about 5 hours.
- Tighten lids. Store in freezer up to 1 year or in fridge up to 1 month.
- Cook's Note:
- You can substitute 1 teaspoon vanilla extract for 1 teaspoon vanilla bean paste.
Per Serving: 28 calories; 0.1 g fat; 7.1 g carbohydrates; 0.1 g protein; 0 mg cholesterol; < 1 mg sodium. Full nutrition
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