Strawberry Vanilla Fridge Jam

by Brooke on March 8, 2011 17 comments »

Spring is in the air. I can feel it when I tiptoe barefoot to get the mail.  I can smell it when I wake in the morning, pulling open the back door for the chihuahua’s daily constitutional.  Even the kids are getting in on the anticipation. Miss Alyssa said to me the other day, “Let’s hope that groundhog guy was right, cuz I need Spring here now.”

Straight up.

So homemade strawberry jam is now gracing our fridge.  Because strawberry jam tastes like Spring and we need Spring here now.

I grew up with a mom who always had homemade strawberry jam in the house.  Don’t be jeal.  We kids paid a high price, sacrificing our mother to a kitchen full of steam and stickiness for an entire day while she made the stuff.

I love homemade strawberry jam, but home making it can be tricky.  There are bushels of fresh fruit to invest in, glass jars to properly seal, and botulism to avoid.   This simple recipe offers all the flavors of fresh jam without a lot of the downfalls of traditional canning.  You can whip up a small batch of the stuff, no need to can, seal, or wax, or worry.  Just puree the fruit, cook it up, and pop it in your fridge to be devoured at will. 

Whoever said you need a groundhog to welcome in Springtime?

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Strawberry Vanilla Fridge Jam

This fresh, sweet strawberry jam is studded with the creamy flavor of vanilla and cooked up until it's a perfectly spreadable consistency. Serve on pancakes with whipping cream, on toast with fresh cream butter, or on crackers with a schmear of cream cheese. Finger licking encouraged.

Ingredients:

1 pint strawberries, washed and hulled
Juice of half a lemon
Seeds of 1/2 a vanilla bean
1 1/2 c. sugar
4 tsp. powdered fruit pectin

Directions:

Place the strawberries in a food processor or blender and blend until coarsely chopped. Pour into a medium pot and stir in the lemon juice, vanilla bean, sugar, and pectin thoroughly. Cook mixture over medium high heat until it comes to a full rolling boil. Turn the heat down to low and continue cooking until the jam is slightly thickened. Remove from the stove and allow the jam to cool slightly before pouring into glass containers.

Will store in the fridge for 2-3 weeks.

Posted in Breakfast, Snacks
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17 Responses to “Strawberry Vanilla Fridge Jam”

  1. 1

    peachkins on March 8, 2011 at 6:03 am Reply

    This jam looks fantastic!

  2. 2

    Katrina on March 8, 2011 at 8:01 am Reply

    Oh my goodness, this looks awesome! Great recipe :)

  3. 3

    Bethany on March 8, 2011 at 9:29 am Reply

    Is it possible that you read my mind?!?! Just yesterday I was thinking about making Strawberry freezer jam! Now I will make your recipe and it will almost be like you’re there. Can you tell I’m missing you these days?

  4. 4

    angela on March 8, 2011 at 10:03 am Reply

    looks deliscous. how many cups of strawberries is a pint?

    • Brooke replied: — March 8th, 2011 @ 3:47 pm

      About 1 1/2-2 cups of crushed strawberries should do the trick. Good luck!

  5. 5

    Parsley Sage on March 8, 2011 at 10:10 am Reply

    A sneaky ninja jam. Love it!

    • Brooke replied: — March 8th, 2011 @ 3:46 pm

      Hi-ya!

  6. 6

    Jessica on March 8, 2011 at 11:51 am Reply

    Thank you! Been wanting to make homemade jam…this will be the first recipe I try for sure.

  7. 7

    Cupcake Activist on March 8, 2011 at 12:57 pm Reply

    I love strawberry jam, but I’ve always been too scared to make it. Your recipe looks easy enough. I just might try it!

    • Brooke replied: — March 8th, 2011 @ 3:46 pm

      It’s sooo simple! You can do it! Bust a move to the store, get yourself a pint of strawberries, and get smashin’. You can totally do it with no-fail perfection. Go you!

  8. 8

    Lauren @ Crave. Indulge. Satisfy. on March 8, 2011 at 9:53 pm Reply

    My mom always made strawberry jam when I was growing up! I can’t wait to try this recipe, the addition of vanilla sounds AMAZING!

  9. 9

    Heather at Multiply Delicious on March 9, 2011 at 9:33 pm Reply

    Brooke this jam looks amazing and your photographs are beautiful my dear!

    • Brooke replied: — March 10th, 2011 @ 12:13 am

      Thanks, Heather! You are so kind. I’ve seen YOUR photos and they pretty much rock my socks off. Hugs!

  10. 10

    ButterYum on March 10, 2011 at 8:12 pm Reply

    I’ve seen this recipe floating around the internet for a while – every time I see it, it makes my mouth water. Your photos are amazing!

    :)
    ButterYum

    • Brooke replied: — March 10th, 2011 @ 9:57 pm

      Thanks! It really is a simple, lovely recipe. I’m embarrassed to divulge that I ate it for lunch and dinner tonight on toast.

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  12. 11

    Arthur in the Garden! on July 31, 2012 at 12:43 pm Reply

    This was wonderfull. Easy to make, too!

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