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Strawberry Vanilla Refrigerator Jam

This refrigerator jam is simple to make with very little prep time and a relatively short cooking time.  Feel free to add more or less sugar depending on your personal taste, but be aware the cooking time may be slightly longer. I like to add half a cup of sugar per 1 lb of strawberries so as not to mute the natural flavor of the berries, but you can add as much or as little sugar as you wish!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 16 oz


  • 2 lbs of strawberries
  • 1 cup sugar
  • 1 vanilla bean sliced in the middle and cut in half
  • 1/4 tsp vanilla extract
  • splash of lemon juice
  • 1 tbsp of water


  • Hull and slice the strawberries. Feel free to leave some strawberries whole once they've been hulled. I leave about half my strawberries whole.
  • In a large saucepan, combine the sliced strawberries, sugar, vanilla bean halves, vanilla extract, 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. Continue cooking over medium/high heat 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 strawberries are very soft, about 25-30 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 2, 8oz jars. Seal the jars and allow the jam to come to room temperature before placing in the refrigerator.
  • Jam will last about 2 weeks.