Ingredients
1 pound fresh strawberries, hulled and sliced thickly
1/2 pound fresh raspberries (just over 1 cup of berries)
vanilla bean scraped of its seeds, pod reserved
1/2 cup granulated sugar
juice of 1 lemon
Directions
Place strawberries, raspberries, vanilla bean scrapings, and vanilla bean pod in a medium saucepan. Add sugar and lemon juice. Place over medium heat and stir occasionally. Bring to a simmer and cook for 10 to 15 minutes, until fruit has broken down and liquid has thickened. This jam won’t thicken like a store-bought jarred jam. It will be a loose jam that will thicken slightly as it cools in the fridge. The consistency of this jam is somewhere in between a thick jam and a fruit syrup.
Once jam has thickened, remove from heat and place in one large or two small jars. Cover and place in the refrigerator to cool completely. Jam will last up to 10 days covered and sealed in the refrigerator.
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