This sweet vanilla bean strawberry jam is perfect with fresh-picked summer strawberries. It’s simple to make, requires only four ingredients, and is ready in under two hours!
It’s strawberry season! That means it’s time to stuff ourselves on strawberry basil shortcake, strawberry freezer jam, and, OF COURSE, vanilla bean strawberry jam.
I have always loved vanilla bean, but I love it even more when it’s tossed with strawberries and turned into a thick and dreamy jam.
I have eaten most of this jam on toast, but let me tell you something. Don’t underestimate the deliciousness of jam on vanilla ice cream.
It’s a match made in sweet treat heaven!
While I didn’t have the time this year to pick my own strawberries, this is an excellent use for fresh-picked strawberries.
Craving strawberries in a form that would be great overtop ice cream? Why not try this easy strawberry compote!
Table of Contents
Tips for making homemade strawberry jam
Don’t worry, I SWEAR homemade jam is nothing to be scared of. It’s so simple to throw together; from start to finish, you’ll be done in less than 2 hours.
Now, I will say that if you’re looking into canning jam, it can be a little more time-consuming, but today’s jam is what I call a refrigerator jam.
That means you make your fresh jam, store it in the refrigerator, and use it within two months.
Plus, all you need is four ingredients, and it can’t get any easier than that!
And I used my favorite dessert ingredient – vanilla bean paste!
If you have been following me, you know it’s one of my favorites!
Using natural pectin
We are not adding any packaged pectin, instead, we are adding in some chopped apple.
Apples are naturally high in pectin, so they will help thicken the jam just as well as store-bought pectin.
Since strawberries are naturally very low in pectin, this step helps ensure the jam is set up correctly.
Adjusting the sugar content
If you have ever made candy, you know that you can create anything from soft, chewy caramels to hard, crunchy brittle by heating sugar.
That’s because sugar changes as it is heated. The higher you go, the harder the set of the candy.
When looking at jam-making, it’s the same process.
The recipe must have enough sugar to bond with the pectin to create a thick and spreadable jam.
You’ll have a much thinner jam if you cut the sugar down too much.
That doesn’t mean you can’t play around with the sugar content in this recipe. But if you reduce it significantly, you may be left with a thinner jam.
You’ll likely also need to add a little cooking time.
Adaptations and Substitutions
- Not a fan of vanilla? Try adding in fresh basil to boost the summertime flavor of this jam.
- Want to add more than just strawberries? Try adding in blueberries, cherries, or raspberries.
- What if I can’t find vanilla bean paste? Use two whole vanilla beans, insides scraped clean, instead.
So, there you have it! Homemade vanilla bean strawberry jam in just under 2 hours. How easy and delicious does that sound? Plus, it’s a fun twist to traditional strawberry jam.
Love this vanilla bean strawberry jam?
Try a few of my other strawberry recipes!
- cheesecake stuffed strawberries
- vanilla bean pickled strawberries
- roasted strawberry olive oil cake
- no bake strawberry tartlets
- homemade strawberry rhubarb pie
- roasted strawberry greek yogurt scones
- strawberry goat cheese quinoa salad
Vanilla Bean Strawberry Jam
Equipment
Ingredients
- 4 cups stemmed and quartered strawberries
- 1-1/2 cups granulated sugar
- 1 tablespoon vanilla bean paste
- 1/2 apple peeled and small dice
Instructions
- Wash berries thoroughly and then stem and core.
- Add berries to a large bowl and add sugar and vanilla bean paste. Stir to combine.
- Let the strawberry mixture sit for 45 minutes or until the berries are juicy and the sugar has dissolved.
- Add strawberries with all their juices and the chopped apple to a medium-sized pot and set over medium heat.
- Simmer for 30 minutes or until the mixture starts to thicken. The mixture will start out VERY watery but this is normal.
- Gently mash the berries and cook for about 15 minutes longer or until you have reached your desired jam-like consistency.
- Cool jam and store in a clean mason jar or another airtight container.
- Store in the refrigerator for up to 2 months.
Notes
- 2 vanilla bean pods scraped can be used in place of vanilla bean paste.
- This jam is NOT canned so please make sure to store refrigerated and eat within the time frame given.