This small-batch Strawberry Vanilla Jam is perfect for satisfying the urge to preserve without needing heaps of berries and a canning pot boiling away on the stove. Because honey-sweetened jams are less stable than sugar-sweetened ones, plan on eating this jam within about a month.
Strawberry Vanilla Jam
1 lb frozen Oregon strawberries, thawed
¾ C honey
¼ C fresh lemon juice
1 vanilla bean, halved lengthwise, seeds scraped or 1 teaspoon vanilla extract
1. In a large pot over medium-high heat, combine Oregon strawberries, honey, lemon juice, and vanilla bean pod and seeds, if using. Bring to a boil and cook, stirring frequently and using the spoon to break up the berries, until thickened, about 10 minutes.
2. Remove pot from heat, stir in vanilla, if using, or remove vanilla bean pod, and pour jam into a clean glass jelly jar with a tight-fitting lid. Refrigerate and use within a month.