Refrigerate for up to 3 weeks.
Freeze for 6–8 months.
Water bath can for 10 minutes for shelf storage.

Serving ideas:
Spread on toast or biscuits
Swirl into oatmeal or yogurt
Add a spoonful over cheesecake or ice cream
Pair with brie or cream cheese on crackers

Strawberry Vanilla Jam

Ingredients:
4 cups fresh strawberries, hulled and chopped
1 cup granulated sugar
1 tbsp lemon juice (fresh)
1 tsp vanilla extract (or 1/2 a vanilla bean, scraped)
1/2 packet (or 1 tbsp) fruit pectin (optional, for thicker jam)

Instructions:

1. Prep the berries: Wash, hull, and chop the strawberries. Lightly mash them with a fork or potato masher—leave some chunks for texture.

2. Cook the jam: In a large saucepan, combine strawberries, sugar, and lemon juice. Stir over medium heat until sugar dissolves and the mixture begins to bubble.

3. Add vanilla: Stir in vanilla extract (or vanilla bean seeds + pod) and bring the mixture to a boil.

4. Add pectin (optional): If using pectin, add it now. Stir constantly and boil for 1–2 more minutes.

5. Simmer and thicken: Lower the heat and simmer for 20–25 minutes, stirring occasionally, until thickened.

6. Test doneness: Place a spoonful on a chilled plate. If it wrinkles when pushed, it’s ready. If not, cook a bit longer.

7. Jar it: Remove from heat. Discard vanilla bean pod if used. Pour into sterilized jars, cool completely, then refrigerate or water-bath can for long-term storage.

Storage: