Vanilla Strawberry Jam
香草味🍓草莓果酱🍓堪称贵妇的味道 · pan chinese cuisine
A friend shared that adding a vanilla bean to simmering strawberry jam gives it a distinctly luxurious flavor. The recipe is very simple: with good-quality ingredients, a quick simmer yields a delicious jam with delicate vanilla seeds flecked throughout. Strawberry season is short, so this is a great way to enjoy strawberries at their peak. This recipe makes one 200 ml jar.
Marisol VegaFirst-gen Mexican American mom of three trying to finally write down my abuela's recipes before I forget them. Slow-cooked pozole Sunday regular here. Ask me about mole shortcuts!Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
17.64 oz
1.76 oz
1.76 oz
Lemon柠檬
0.5 whole
vanilla bean香草荚
0.07 oz
Techniques you'll use
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
Steps
- 1
Step 1
Wash the fresh strawberries, remove the stems, and add 50 g of white sugar. Toss to coat evenly, cover with plastic wrap, and refrigerate covered overnight to macerate.
✅ Done when: Done when the strawberries have sat covered in the refrigerator overnight and released their juices.
- 2
Step 2
The next morning, check the strawberries — they should have softened and released syrup from macerating overnight.
✅ Done when: Done when the berries look softened and sitting in drawn-out juice.
- 3
Step 3
Add the yellow rock sugar, squeeze in the lemon juice, then split the vanilla bean lengthwise and add it to the pot.
✅ Done when: Done when the sugar, lemon juice, and split vanilla bean are all in the pot with the strawberries.
Bring to a boil over high heat, stirring constantly, and skim off the foam that forms during cooking.
✅ Done when: Done when the mixture reaches a rolling boil, stirring continuously, with the foam skimmed away.
- 5
Step 5
Continue cooking until the jam thickens.
✅ Done when: Done when the jam has reached a thick, viscous consistency.
- 6
Step 6
Pour the finished jam into sterilized heatproof glass jars and immediately tighten the lids, then invert the jars upside down to form a vacuum seal.
✅ Done when: Done when the jars are filled, sealed, and turned upside down.
- 7
Step 7
The jam is ready to enjoy — deeply strawberry-flavored with a gentle vanilla note.
✅ Done when: Done when the jam has cooled enough to taste and the flavor is rich strawberry with light vanilla.
- 8
Step 8
Serve spread on toast — a classic and delicious way to enjoy this jam.
✅ Done when: Done when the jam is spread evenly over a slice of toast.
- 9
Step 9
Note: the vanilla bean is the soul ingredient here; for best results use a good-quality vanilla pod.
✅ Done when: Done when the vanilla bean used is fragrant and of good quality.