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Strawberry Lime Vanilla Jam is a little sweet, a little tart, and just the right balance of jammy perfection on your morning toast.
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
inspiration
I saw this jam the morning that Food in Jars posted it, and knew I had to go out and make some.
My plans were to go to the farmer’s market that morning, so I added some strawberries to my list.
I thought the addition of the lime would be a nice touch; as an added bonus, I already had some home-grown limes that a friend had given me.
Mmmm, Strawberry-lime vanilla jam.
Thanks Food in Jars, for the inspiration!
No added pectin
This is a jam with no added pectin.
Adding pectin helps the jam set up, but necessitates more sugar, which dilutes the natural flavor of the fruit.
I’ve done a couple other jams with no added pectin: Vanilla Scented Lemon Verbena Marmalade and Old-fashioned Raspberry.
I recommend the use of a candy thermometer for this jam; it just makes life so much easier!
Ripe summer strawberries
This strawberry jam perfectly captures those ripe summer strawberries into a sweet spreadable jam with a deep rich flavor from the vanilla.
And, the tartness of the lime just gives it that right kick.
I left the strawberries in quarters to make a pretty presentation. However, for a more spreadable jam, chop the berries into smaller pieces.
I also left the vanilla bean pods in the jam because I thought the presentation was nice.
But, in my instructions, I recommend you remove them, just for ease of use.
Small Batch
The other thing I love about this jam is the small batch idea.
I often shy away from making jam because it’s generally made in such large quantities.
That’s great if you live on a farm and you really are preserving the harvest for those cold dreary winter months.
But, here in sunny SoCal, in my little house, I don’t really have to worry about that.
And, since I don’t really even go to the trouble of actually canning my preserves, I have to eat them all or give them all away pretty quickly.
How to use it
Use this as a topping for vanilla ice cream or, spoon some over ricotta for breakfast.
Of course, it’s great on toast.
Little tarts could be made with it. Strawberry chicken could be really good.
Or, mix a spoonful into a simple vinaigrette, and drizzle it over a spinach salad with chopped strawberries.
How to make
I don’t actually go through the canning process, but if you would like to do so, please follow the instructions from the USDA’s National Center for Home Food Preservation or the official site from the makers of Ball jars.
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Strawberry-Lime Vanilla Jam Recipe
Strawberry-Lime Vanilla Jam
Ingredients
- 1 quart strawberries chopped (approximately 4 cups)
- 2 cups granulated sugar divided use
- 2 vanilla beans split and pulp scraped from inside the beans
- 1 lime zested and juiced
Instructions
- Place the berries into a large bowl, and mix with 1 cup of sugar, the vanilla beans and vanilla seeds. Allow the berries to macerate for at least 2-3 hours. A thick, rich sugary syrup will develop. (The berries could be used as is at this stage for a dessert topping or a fruit salad.)
- Prepare three half pint jars.
- Pour macerated strawberries into a large pot and add the remaining cup of sugar. Bring to a boil and simmer until the jam reaches 220 degrees F on your candy thermometer. Add the lime zest and juice in the final 5 minutes of cooking. Remove the vanilla bean pods.
- To test for doneness: dip a cool metal spoon into the hot fruit. Immediately lift it out and away from the steam and turn it horizontally. At the beginning of the cooking process, the liquid will drip off in light, syrupy drops. Try again a minute or two later, and the drops will be heavier. The jam is done when the drops are very thick and two run together before falling off the spoon.
- Transfer cooked jam to clean ready jars. I don’t actually go through the canning process, but if you would like to do so, please follow the instructions from the USDA’s National Center for Home Food Preservation or the official site from the makers of Ball jars.
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Judy Workman
I wonder what happens if I don’t use vanilla. I priced it at the grocery and it was over $12.00 for one bean in a jar. Could vanilla extract be used instead? I guess I will have to try and see how it is without the bean.
Debi
You can make this without the vanilla, no problem. It’ll be tart and sweet. Yummy!
I also like to use vanilla bean paste… https://amzn.to/4iJxi2u Though not free, it’s much cheaper and will last a long time. Use it pretty much just like vanilla but in things where you’ll actually see the beans (custard is perfect!).
Levi
I inadvertantly made this a couple of weeks ago. I made a batch of Strawberry Lime jam and a batch of Strawberry Vanilla Bean jam and had a little bit leftover of each. I just put both in one container. VERY GOOD!!!! I used a TON of lime zest – it might be too much for some, but I really dig it.
Crystal B
Found this today and just had to make it this afternoon as I had all the ingredients on hand! My batch ended up being 5 half pints though…..but that isn’t exactly anything to complain about! It is in the water-bath canner right now 🙂 thanks for a great recipe. Kids, the hubs and I all couldn’t stop licking the pot!
fabfood4all
This jam looks so pretty and I bet it tasted fabulous too. I am addicted to making jam:-)
Lucy
There is nothing better in the spring than ripe strawberries and vanilla beans! This jam looks yummy. I love the idea to serve it over ricotta.
Beth @ Binky's Culinary Carnival
This sounds so intriguing! I have never had vanilla bean in jam! I use the low / no sugar pectin and find that works well without adding so much sugar. Have you ever tried that?
Debi
Beth, I have and I do love that one as well! I love making my own jam! It’s so fresh and yummy!
shockinglydelicious
I adore your idea of it over ricotta for breakfast!
efwalt
I’ll be perfectly honest…the only time I’ve had strawberry and lime together is in cider!!! It’s a great combo in a drink though so I imagine it would be just as awesome in a jam! Will have to give this a go 😀
Elizabeth
The colour of this jam is seriously something amazing! I bet it tastes phenomenal with the vanilla added too. That ice cream photo has me salivating!
Linda daley
I was amazed at how well it set without the use of pectin
I use the water bath canning method with mine. Turned out delicious!
Dana
If want to use pectin but not sugar pomonas pectin is the way to go ! It has endless shelf life and you can use whatever amount of sugar you want 0 and up or artificial sweeteners work with it . It’s specially nice having all the options with diabetics in the family.
Alli
220 Degrees Fahrenheit or Celsius? (Please add the F/C to your recipes, it helps international readers not make mistakes and get frustrated!)
Debi
Alli, thanks for the kind reminder. I have updated the recipe for you.