Step 1

Prepare jars, lids and bands; heat up canner and sterilize jars. If needed, mix up calcium water.

Step 2

Rinse strawberries and remove stems. Combine strawberries and 1/2 cup water in a large sauce pan.

Step 3

Use a paring knife to slice the vanilla bean lengthwise and scrape out the seeds. Add the seeds and pod to the strawberries. Bring the mixture to a boil over high heat, reduce heat and simmer, covered, for 3 to 4 minutes, stirring occasionally. Stir gently to keep the berries whole.

Step 4

Add calcium water and mix well. Bring strawberry mixture back to a fill boil over medium high heat. While the mixture is heating, mix pectin and sugar in a separate bowl.

Step 5

Once the strawberry mixture has reached a full boil, slowly add the pectin-sugar mixture, stirring constantly. Stir vigorously for 1 to 2 minutes to dissolve the pectin while the preserves come back up to a boil.

Step 6

Once the strawberry vanilla preserves return to a full boil, remove the pan from the heat. Using tongs, carefully remove the vanilla bean from the preserves and discard.

Step 7

To can the preserves, ladle preserves into hot jars, leaving 1/4 inch head space. Wipe rims with a damp cloth and screw on lids finger tight.

Step 8

Lower jars into boiling water canner. Jars should not touch, and should be covered with at least 1-2 inches of water. Place lid on canner and return to rolling boil.

Step 9

Process jars for 10 minutes (adjust for altitude if necessary). Turn off canner and move jars to towel on counter top. Let jars rest until completely cooled. (I usually let them sit overnight.)

Step 10

Check seals, remove rings, date and label. Store out of direct sunlight and use within 18 months for best quality.