How to Make Strawberry Vanilla Jam

This Strawberry Vanilla Jam is easy to make, delicious, and perfect for your everyday jam or as a topping for dessert!

Prep Time10

Active Time40

Yield: 5 cups

Wash and prep the strawberries. Slice the green tops off and add the strawberries to a stock pot.
I used a potato masher and smashed the strawberries for a few minutes.
Add in the sugar, vanilla, lemon zest, and lemon juice. Give everything a stir until well combined.
Turn the heat on the stove to high and stir until the mixture comes to a rolling boil.
Turn the heat down and let the mixture simmer (low boil) for about 35-40 minutes. Stir often to prevent any burning.
Note: I had a hard time keeping my mixture at a low boil so would have to turn it up and down (so you may need to stay by your oven).
When you think the mixture is looking thick enough, test to see if it will hold. You can check this two ways. See below.
One way is to place a little on a plate and run your finger through it to see if it will stay separated or runs back together. The other way is to use a thermometer and see if the jam temperature reaches 220 degrees F.
If canning- place the hot jam into sterilized jars, seal, and process in a water bath.
Otherwise, let cool and ladle into containers or jars of choice. Refrigerate or freeze.