Food in Jars’ Strawberry Vanilla Jam — Mrs. Wages

Chop strawberries and place them in a large, non-reactive pot. Measure sugar and whisk the Mrs. Wages® Fruit Pectin Home Jell® into it, to allow for even distribution. Add the sugar/Mrs.

Wages® Fruit Pectin Home Jell® combination to the berries and allow them to sit, off the heat, for a few minutes so that the sugar can begin to pull some of the juice from the strawberries. Add vanilla bean and its caviar. Bring to a boil (this jam will foam madly, beware).

Cook jam over high heat, stirring regularly for 15 to 20 minutes, until it takes on a thick, syrup-y consistency. If you have an immersion blender use it at this point to puree some of the fruit. If you don't, use a blender to puree about a third of the jam.

Make sure to pull the vanilla out of the cooking jam prior to blending. The jam is finished cooking with the bubbles look thick and syrupy. Remove the jam from the heat and ladle it into prepared jars. Wipe rims, apply lids and rings and process in a boiling water bath for 10 minutes.

When jars are cool, check seals by removing rings. Grasp the jar by the edge of the lid and lift gently. The lid should hold fast. If it does not, refrigerate jam and use promptly. If it does, store in a cool, dry place. Jam can be stored for up to a year, though it rarely lasts that long.

Processing: As published by Mrs. Wages: "process in a boiling water bath for 10 minutes" (boiling water bath canner) - 10 minutes.