Yield: 6 cups

Ingredients:

2 pounds strawberries, hulled and sliced

¼ cup fresh lemon juice

2 cups granulated sugar

2-3 teaspoons balsamic vinegar, to taste

1 vanilla bean, split lengthwise or 1 tablespoon vanilla extract

Directions:

Combine all ingredients in a large saucepan. Bring the mixture to a boil over medium high heat, stirring frequently. Reduce heat and simmer, stirring occasionally. Periodically skim foam off of the top.

After 60-90 minutes jam should be thick and drop from a spoon in thick drips.

Remove vanilla bean pod if you added one, and spoon into desired storage container(s).

To store in the Refrigerator:

Store in an airtight container for up to 1 month.

To store in the Freezer:

Store in a sturdy airtight container for up to several months.