I was asked to share this recipe. It's not completely mine, it is actually cobbled together from several recipes I liked and tweaked until I found what worked for me. Hope you enjoy it!
Ingredients:
8 cups fresh strawberries, roughly chopped
2 vanilla beans, each split in half
4 cups of granulated sugar
4tbsp of aged balsamic vinegar
The juice of 2 small, or one large lemon (our family tree just happens to produce giants)
Directions:
Wash, hull, and roughly chop berries. Toss with 2 cups of sugar and the halved vanilla beans (scrape the seeds out a bit and mix them in too) in a large bowl. Cover and chill in fridge overnight.
When you’re ready to make the jam, prepare canner and wash/sterilize 6 half-pint mason (or equivalent) jars. Keep jars in hot (not boiling) water until ready to use. Warm lids in hot (not boiling) water to sterilize and soften seal. I honestly just do the sterilize cycle in the dishwasher and leave them in so they are still warm when I need them.
Pour the berries and all liquid into a large saucepan along with remaining sugar, discarding vanilla beans. Bring to a boil over medium-high heat and simmer until the jam reaches 220 degrees F, stirring regularly. If you are getting a lot of foam, add a tbsp of butter, it will help. You might need to turn down the burner as it gets hotter so as not to get splattered with burning jam. Use a candy thermometer for the temperature-- they aren't too expensive and they help you make sure you will get the gel effect without having to add pectin or test on a dozen frozen spoons. Add in the lemon juice for the final 5 minutes of cooking.
You can test the gel of the jam by placing a spoonful on a chilled plate or spoon. Return to the freezer for 1 to 2 minutes, then check for doneness. If you want a firmer gel, cook for a few minutes longer.
When jam has reached the desired consistency, remove from heat and skim off foam. Ladle hot sauce into jars, leaving 1/4-inch of headspace. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes. Remove from water and let cool completely, 12 to 24 hours. Check seals. Any
unsealed jars should be refrigerated and used within 3 weeks.
unsealed jars should be refrigerated and used within 3 weeks.

