Strawberry Vanilla Jam

This is the DH's favorite jam, and I have to admit that it is right up there in my top three. Especially with clotted cream on scones.

Strawberry Vanilla Jam

4 cups finely chopped strawberries

1 vanilla bean

7 cups sugar

1/2 teaspoon butter (optional)

1 pouch liquid pectin

Heat water in a canning pot to a boil and sterilize eight 1/2 pint jars and lids.

Place strawberries in a large pot. Split the vanilla bean and scrape out the seeds and add them and the bean to the strawberries.

Stir in the sugar and butter.

Bring to a full rolling boil over high heat, stirring constantly.

Add in pectin all at once and return to a rolling boil and boil for one minute. Remove from heat.

Ladle hot jam into jars. Top with lid and ring and finger tighten. Place in canner and process for 5 minutes. Remove from canner and cool for 24 hours. Test seals and store in a cool dark place for up to a year.