Strawberry and vanilla jam recipe

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serves: 4 - 6 jars
Skill: easy
Cost: cheap
Prep: 20 min
Cooking: 30 min
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  • Strawberry and vanilla jam is a really lovely addition to any breakfast spread. In the summer months when markets and fruit stalls sell an abundance of fresh strawberries, we sometimes get bored of eating them on their own. But we can never get bored of jam! This recipe is so simple yet so delicious, the added vanilla brings out the sweetness of the berries. They make great foodie gifts too – anyone would feel really special after receiving such a thoughtful present. This simple strawberry and vanilla jam recipe only takes 30 mins to make, so you won’t even have to spend that long in the kitchen to whip up this delicious spread. This jam recipe makes 4 to 6 jars, so you’ll even have enough to keep some for yourself and give the rest to family and friends. To make this strawberry and vanilla jam recipe, you will need just a few basic ingredients – strawberries, one vanilla pod, lemons and balsamic vinegar. You will also need jam sugar, with pectin to help the jam last longer. This lovely jam is ready in just two very simple steps, and it couldn’t be easier to make. We dare you not to fall in love with this smothered on a big chunk of fresh bread with real butter, or dolloped into some rice pudding. The kids could also help out by designing pretty labels for your pots, giving the jars a really personal touch.


    • 2kg strawberries hulled and dry, chopped if too big
    • 1 vanilla pod
    • 1.8kg jam sugar
    • Juice of 2 lemons
    • Dash of balsamic vinegar (optional)


    • Put the strawberries and sugar in a large pan and slit the vanilla pod in two. Extract the seeds and add to pan with the pod. Bring to the boil and then add the lemon juice and the balsamic vinegar if using.

    • Bring to a rapid boil until it reaches setting point. Discard the vanilla pod and pour the jam into sterilised jars and seal.

    Top tip for making Strawberry and vanilla jam

    You can test the setting point of jam by using an ice cold plate from the freezer and placing some jam on the plate. If the jam wrinkles, you know it’s ready.

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