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Strawberry Vanilla Bean Jam

George Bryant
4.91 from 10 votes
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 4


  • 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?