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96 SWEET SAUCES, JELLIES AND MORE
STRAWBERRY
VANILLA JAM
3 pounds strawberries, hulled
1
1
2 cups sugar
4 teaspoons powdered pectin
1 vanilla bean, split and seeds removed
3
4 teaspoon lemon juice
3 (
1
2-pint) canning jars
1 Assemble KitchenAid
®
Slow Juicer with large pulp
screen. Juice strawberries; reserve juice for another
use. Measure 3 cups pulp; place in 5-quart saucepan.
2 Whisk sugar, pectin and vanilla seeds in medium bowl;
add to saucepan. Bring to a boil over high heat. Boil
10 minutes, stirring frequently. Stir in lemon juice; cook
5 minutes or until thickened. Jam is done cooking
when it forms thick layer on side of pan. Transfer jam
to clean, hot jars. Wipe off any jam from tops of jars;
seal jars.
3 Meanwhile, fill stockpot with enough water to cover
jars; bring to a boil over high heat. Reduce heat slightly
to stop boiling; carefully lower jars into water. Add
additional water to fully submerge jars, if necessary.
Return water to a boil; boil 10 minutes. Carefully
remove jars from stockpot; cool on kitchen towel.
Store sealed jars at room temperature up to 1 year.
Makes 3 (
1
2-pint
) jars
50


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