Adapted from oldworldgardenfarms.com
cups crushed strawberries (about 5 pounds)
of a vanilla bean
cup lemon juice
tablespoons fruit pectin
cups of granulated sugar
*Prepare boiling water canner and heat jars/lids in simmering water. 1. Combine crushed strawberries into a large 6 quart pot. 2. Split a vanilla bean in half, and with the your knife, scrape the inside of the bean and place into pot with the strawberries. 3. Add lemon juice and gradually stir in the pectin. 4. Bring mixture to a full rolling boil on high heat, stirring constantly. 5. Add all of the sugar, stir to dissolve. 6. Return mixture to a full rolling boil, boil for 1 minute, stirring constantly. 7. Remove from heat. Skim foam off the top as necessary. 8. Ladle jam into hot half pint jars, wipe off the rim, place warm lid on the jar and secure with the ring. 9. Process in hot water bath for 10 minutes (adjust for altitude as needed). Remove and let cool for 24 hours. Check lids to make sure they are secure. (they should not pop after they are cooled).