Strawberry Jam (Vanilla)

A vanilla bean infuses this strawberry jam with intriguing flavour and aroma.

12 cups strawberries, hulled (3 L)
1 pkg light fruit pectin crystals (49 g)
4½ cups sugar (1.125 L)
1 vanilla bean

In large Dutch oven or preserving pot and using potato masher, mash strawberries thoroughly, 1 layer at a time, to make 6 cups (1.5 L).

Mix pectin crystals with ¼ cup (50 mL) of the sugar, stir into berries. Scrape seeds from vanilla bean, stir into berries along with vanilla pod. Bring to full rolling boil over high heat,
stirring constantly with wooden spoon. Add remaining sugar and return to full rolling boil, boil hard for 1 minute, stirring constantly.

Remove from heat. Skim off foam with metal spoon. Discard vanilla pod.

Using funnel and ½ cup (125 mL) measure, fill hot 1-cup (250 mL) canning jars, leaving ¼” (5 mm) headspace. Remove any air bubbles, readjusting headspace if necessary. If necessary, wipe rims.

Cover with prepared lids. Screw on bands until resistance is met, increase to fingertip tight. Boil in boiling water canner for 10 minutes.

Makes 8 cups (2 L).