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Small Batch Strawberry Vanilla Jam

An easy to make small batch of strawberry freezer jam that include real vanilla bean.
Prep Time 20 minutes
Cook Time 10 minutes
Inactive 1 hour
Total Time 1 hour 30 minutes
Author Eric Samuelson


  • 1 ½ pounds fresh strawberries tops removed and quartered
  • 1 vanilla bean
  • 1-2 teaspoons classic powered pectin
  • enough sugar to equal the weight of the strawberries


  • Prepare the strawberries. Weight them out. Add equal amount of sugar by weight.
  • Cut open and scrap out 1 vanilla bean. Add to the fruit/sugar
  • Allow to macerate in the fridge for at least 1 hour.
  • Heat a large/wide non-stick frying pan over high heat.
  • Pour in the fruit mixture. Add 1 teaspoon of pectin for 2 cups of macerated fruit
  • Place a plate into the freezer.
  • Bring to a boil. Continually stirring until the jam thickens about 4-5 minutes. Remove from heat.
  • Place a little bit of jam onto the plate in your freezer. Place back in the freezer, wait 1 mintue. If the jam does not move on the plate, then it's done. If it seems too runny still cook it a bit longer and try again. You can add 1 more teaspoon of pectin if you think it needs it.
  • Pour jam into container of your choice. Allow to cool before placing in the fridge. If you wish to freeze the jam, let it sit in the fridge overnight before putting in it in the freezer.


This recipe has not been tested for canning. It's meant for refrigerator or freezer jam.