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How to make it

  • Stir together the berries and the vanilla sugar in a bowl. Cover and let stand overnight.
  • Place a colander over a saucepan and pour the macerated berries into it, capturing the syrup in the pot See Photo. Set the berries aside over the bowl.
  • Add the superfine sugar and lemon zest to the pot and bring to a boil over medium heat, stirring until the sugar dissolves.
  • Add the drained strawberries and any accumulated juices to the pot, stir gently and return the mixture to a boil.
  • Boil, stirring often, for 12 minutes.
  • Remove from heat and stir in the lemon juice.
  • Immediately pour into a glass square baking dish and cool to room temperature. See Photo
  • Cover dish with plastic and set aside overnight.
  • In the morning, return the berries and syrup to the pot, bring to a boil, and cook, stirring often, about 10 minutes (until the mixture reaches 220F or the jelly point).
  • Ladle the hot jam into a clean jar, leaving a ¼” headspace, and process in a boiling water bath for 10 minutes.

Reviews & Comments 1

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  • jo_jo_ba 9 years ago
    Amount Per Serving (2 tbsp)
    Calories: 91.7
    Total Fat: 0.1 g
    Cholesterol: 0.0 mg
    Sodium: 0.3 mg
    Total Carbs: 24.0 g
    Dietary Fiber: 0.5 g
    Protein: 0.2 g
    Was this review helpful? Yes Flag

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