Sweet summer strawberry jam with a hint of vanilla bean and lemon, and without added pectin or thickeners!!
- Puree whole strawberries in a high-speed blender until they are smooth. Don’t strain off the blended seeds because they will thicken the jam. Add strawberry puree, sugar, vanilla seeds, and lemon juice to a 4-6 quart sized pot. Bring to a boil, stirring frequently, then lower to medium heat and reduce until the jam sticks to the back of a spoon, about 30 minutes.
- Fill clean jars with the jam, seal and refrigerate for up to 2 weeks or fill freezer safe containers/bags and store for up to 6 months in the freezer. Or fill sterilized jars, seal and can them in a boiling water bath for 10 minutes in a covered pot. Then turn off heat, remove pot lid and let them sit in water for 5 minutes. Remove jars from water and let them cool to room temp. Check the seal and store away from heat and light for up to 1 year.