Strawberry and Rose Water Jam with Vanilla Bean

By vealam

Ingredients

• 2 pounds (900 grams) strawberries, stems removed and sliced
• 2 1/2 cups (500 grams) sugar
• 1/4 cup (60 ml) bottled lemon juice
• 1 tablespoon rose water
• 1 vanilla bean, split lengthwise

Details

Servings 3
Adapted from completelydelicious.com

Preparation

Step 1

Combine the crushed strawberries, sugar, lemon juice, and rose water in a large saucepan and place over medium-heat. Bring to a boil, stirring frequently and skimming any foam from the top.
Reduce heat and simmer. Add the vanilla bean. Continue to cook while still stirring frequently until thick and gelled, about 20-30 minutes.
Remove vanilla bean pod. Spoon jam into sterilized jars, leaving 1/4 inch headspace. Wipe the rims of the jars clean and cover with sterilized lids and rings. Process in a pot of boiling water for 10 minutes. Make sure the water covers the jars completely, and that it is boiling for the entire processing time.
Let cool to room temperature before removing rings and storing.
Notes: If you are new to canning, try this excellent post from Simple Bites: Canning 101 for help.

You can find rosewater at most whole foods stores. You can also make your own.

For higher altitudes: 1,001-6,000 feet add 5 minutes to processing time. For 6,001 feet and above, add 10 minutes.

The Shelf Life of Jam
Fridge: It depends on the amount of sugar in the jam, but it will keep in the fridge for a few weeks to up to a few months.
Freezer: Jam stored in the freezer will keep for up to 6 months.
Canned: If preserved and processed correctly, canned jams will keep for about 1 year. It’s best stored in a cool, dark place like a pantry or cellar.

If you ever find evidence of spoilage (mold, fermentation or bubbling), discard immediately.