Easy Strawberry Jam

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  • 1 pound fresh strawberries stems removed
  • 1/2 vanilla bean split lengthwise
  • 2/3 cup granulated sugar
  • Juice of 1/2 an orange
  • 1/2 Granny Smith apple peeled and finely minced


  • Chop the strawberries. The larger you chop them the more chunky your jam will be (I quartered the small berries and chopped the larger ones into eighths).
  • Put the chopped strawberries in a deep heavy pot. Split the 1/2 of vanilla bean lengthwise and add it to the pot of strawberries along with the remaining ingredients.
  • Stir all of the ingredients and bring to a boil over medium-high heat. Once it comes to a boil, reduce the heat to medium and allow it to continue boiling for 25-35 minutes, stirring occasionally. The jam is done once it has reduced, thickened and is dark red. Remove from the heat and allow to cool to room temperature.
  • Once cool, remove the vanilla bean. Using your fingers or a knife, squeeze/scrape remaining seeds from the vanilla bean pod into the jam and mix in. Discard the pod.
  • Transfer the jam to a covered container and store in the fridge up to 10 days.


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