Makes about 1 1/2 cups jam
Adapted from Martha Stewart
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
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.
