Favourite Strawberry Jam Recipes & Homemade Vanilla Sugar

I love homemade strawberry jam. I seldomly buy it at the store these days. I make it when we are low or whenever I get a craving for it (and no I'm not pregnant ... yet).

We've had strawberries imported from Spain for the past few months, but they need to be used up the same day they are purchased or the next day at the latest. By the third day they are all mushy and icky that they can be thrown away.

I can't wait for the local farmers in Altes Land to start selling their strawberries and cherries. They are expensive but they are the best that I have ever tasted. They last longer than imported berries because they don't have to go through the few days of travel it takes to ship them to another country.

Last week, I made several batches of strawberry jam. I like making smaller batches so I have more variety of flavour. I usually cook 500 g (1 lb) at a time, and I get about 2 medium jars (1 pint) out of them.

Here are some delicious recipes that have become instant favourites. They are not too sweet and they are made the old fashioned way - reduced over the stovetop until thick. None of them contain pectin ... only the goodness of fruit, sugar, and flavouring. One recipe calls for a vanilla bean but don't disgard the casing. You can use it to make homemade vanilla sugar. This is the way my MIL taught me.

Classic Strawberry Jam (Canadian Style)
(adapted from recipezaar.com - click on link for orginal recipe)


I decided to try this recipe because it's a classic Canadian recipe. I fell in love with it because it is easy to make and it tastes delicious. You can cook it a bit longer then the recommended time for a thicker jam.

1 lb or 3 cups (500 g) strawberries, washed and hulled
3/4 cup (145 g) white sugar
1/3 cup (80 ml) lemon juice
1 tbsp (25 g) unsalted butter

In a medium saucepan, bring strawberries up to a simmer over medium-low heat, mashing roughly with a potato masher. Add sugar and lemon juice, stir, and bring up to a simmer for 2 minutes. Add butter and bring to a vigorous boil, stirring often for 10-20 minutes, or longer till desired thickness is reached. Remove from heat and skim off foam. Fill 2 medium jars (or any size you wish) that have been sterilized, fasten lids securely, and boil in a pot of water for 15 minutes (the jars should be completely submerged). Remove jars with tongs and let cool upright. Check for secure seals on jars (lid should not spring when touched) and store in a cool place away from light for up to a year. Any jars that do not achieve a proper seal should be refrigerated.

Really Easy Strawberry Jam
(adapted from recipezaar.com - click on link for orginal recipe)

This is an Australian recipe. The jam will gel after 35 minutes if cooked over medium heat (or it might take a bit longer). Be sure to stir often so the jam doesn't stick at the bottom. The amount of sugar can be increased for a much sweeter taste. 

1 lb (500 g) strawberries, washed, hulled and quartered
3/4 cup (190 g) white sugar
2 tbsp lemon juice

Combine strawberries and sugar in a medium heavy based pan. Allow to stand for 10 minutes. Add lemon juice. Stir gently over low heat to medium heat until all the sugar dissolves. Bring slowly to a boil, reduce heat and simmer on low to medium heat for 35 minutes or until jam gels when tested (if cooked on medium, it will gel faster but it needs to be frequently stirred so it doesn't stick to the bottom). Remove jam from heat and allow bubbles to subside. Set aside for 2 minutes then ladle hot mixture into sterilized jars. Seal immediately. Store in a cool, dark place. Refrigerate after opening.

Strawberry Vanilla Jam
(my own creation)

The two recipes above inspired me to come up with this recipe one when I couldn't find one I like on the internet or in my cookbooks. This is my favourite of the three. Pure strawberry taste with a hit of vanilla.


1 lb (500 g) strawberries, washed, hulled and quartered
1 cup white sugar
1 vanilla bean (save bean to make vanilla sugar, recipe to follow)
1 tbsp butter

Stir together strawberries and sugar in a medium saucepan. Let stand 10 minutes till the sugar becomes a syrup. Slice the vanilla bean in half, scrap out the seeds and add to the strawberries. Bring to a boil and then reduce to medium heat. Simmer for 35 minutes or till desired thickness is reach. Pour into sterilized jars and set aside to cool. Check to see that they are sealed properly. If not, then refrigerate (it won't last long).

Homemade Vanilla Sugar
(my MIL's recipe)

1 jar, small or medium
sugar (any kind)
1 vanilla bean, cut in half

Place the vanilla bean in a small or medium jar and fill with sugar. Wait about about a week before using but the long it sits, the more vanilla flavour the sugar will have. When the sugar is low, just fill as needed. Eventually the vanilla flavour won't be a strong in flavour and will need to be replaced. I'm not sure how long this will last but I have read that the vanilla bean can last up to 3 years in homemade vanilla essence (just keep topping it off with vodka). Use this in your coffee, tea, baking, etc.

Happy jamming!