Hull and slice the strawberries. Feel free to leave some strawberries whole once they've been hulled. I leave about half to 3/4 of my strawberries whole.

In a large saucepan, combine the strawberries, blueberries (or whichever berry combo you are using), sugar, vanilla bean paste, lemon juice, and water.

Cook over medium/high heat bringing the mixture to a boil for about 5-7 minutes or so. At this point there should be a decent amount of liquid coming from the strawberries.

Reduce the heat to low and continue cooking, stirring every few minutes or so to ensure the mixture does not stick to the pot. Cook until the liquid has reduced and thickened, and the berries are very soft, about 50-55 minutes.Remove from heat and allow to cool for about 10 or 15 minutes or so. The jam will thicken as it cools.

At this point you can either blend it until smooth or leave as is. I like my jam chunky, so I leave as is.

Ladle the jam onto 5, 8oz jars. Seal the jars and allow the jam to come to room temperature before placing in the refrigerator.

Jam will last about 2-3 weeks.