So before we get to this recipe, I need your help. Don’t worry, nothing major but it has to do with this recipe. I have made this 4 times now, all with slight variations but I have kept the base the same. What I can’t figure out is why they will not freeze. I have had a few jars in the freezer for close to 3 weeks now, and they will not freeze. What mad kitchen scientist out there can tell me why? It is driving me nuts because I just can’t figure it out. So pretty please, if you know, leave me a comment or toss out any ideas you may have. Oh and just to say, I love it that is stays so cold and doesn’t freeze though, it makes eating it so much more fun. Especially since I have been using it to slather all over my Banana Bread.
One major note for this recipe, the quality of your honey will make a huge difference. HUGE. So make sure you get a really amazing, quality sourced and good flavored honey. My favorite so far has been the local orange blossom honey I get at my farmers market. Also, you can substitute the strawberries with any fruits or compliment them. The grapes are used for the natural pectin to help thicken. Ideally, cranberries would be the best option instead of grapes, but they are not in season and I couldn’t find them anywhere. So grapes it was and it worked wonderfully.
I really am out of things to say, but I am still frustrated because I don’t know why this won’t freeze. Haha so please leave me a comment with any ideas you may have. Google has failed me on this one and I am relying heavily on you. No pressure, haha, yes there is tons. What is the answer?
Strawberry Vanilla Bean Jam
- 1 cup red seedless grapes (150 grams)
- 4 cups strawberries, quartered (537 grams)
- 1 vanilla bean, slit down middle
- 1 cup raw organic honey (can adjust depending on your berries)
- juice of 1/2 lemon
- 4 slices peppered bacon cooked crispy, diced (optional)
- Place your grapes in a food processor or blender and process until completely pureed
- Transfer to a medium saucepan and add your strawberries, vanilla bean, and honey
- Place over medium/medium high heat and bring to a boil, stirring often
- Let your jam boil for 15-20 minutes ensuring you stir often as it starts to thicken
- Reduce your heat to low and let simmer, uncovered for 20 more minutes stirring occasionally as your jam continues to thicken
- To test to see if your jam is done, dip a spoon in your jam and place on a plate in the freezer for 5 minutes. If the jam thickened and didn’t pour off the spoon, it is ready
- If your jam was not ready, continue to simmer on low until it is
- Once done, remove your pan from the heat and stir in the juice of 1/2 lemon
- You can also stir in your bacon bits right now if you are going to add them
- Let your sauce cool where it will continue to thicken
- Transfer to sterilized glass jars ensuring you leave at least an inch of space on the top if freezing and tightly secure lid
- Refrigerate for up to 2 weeks or freeze for a month. If you are into canning you can also follow that route for storage
- Each batch will net you a different amount depending on how long you let it simmer, this batch got me 12 ounces
I prefer to keep this in the freezer as the colder it is the better it tastes to me. Does anybody know why it doesn’t freeze?
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