1-Preparing Your Ingredients: Begin by washing your strawberries thoroughly and removing the green tops (hulling). Chop the berries into uniform pieces about quarters or halves depending on their size. Consistent chopping helps ensure even cooking.
Place the chopped strawberries in a large jar or bowl. Add 1 cup of the sugar and the entire vanilla bean (both the scraped seeds and the pod itself). Toss everything gently to combine. This step begins the maceration process, which allows the sugar to draw out the natural juices from the berries while the vanilla starts infusing its flavor.

2-The Maceration Process: Maceration is a crucial step that many jam recipes skip, but it makes a significant difference in the final flavor. Cover the mixture and refrigerate for at least 2 to 3 hours. For even better flavor development, you can let it macerate for up to 72 hours.
While the berries macerate, prepare your canning equipment. You’ll need three half-pint jars, lids and rings, and a small canning pot with a rack. Sterilize the jars by washing them in hot, soapy water, then keeping them hot until you’re ready to fill them.

3-Cooking the Jam: When you’re ready to cook, transfer the macerated strawberries to a large, heavy-bottomed pot. Add the remaining 1 cup of sugar. Bring the mixture to a boil over medium-high heat, stirring frequently to prevent the sugar from burning.
Once the jam reaches a rolling boil, reduce the heat slightly to maintain a steady, vigorous boil. Continue cooking, stirring constantly to prevent burning, until the jam reaches 220 degrees Fahrenheit on a candy or jam thermometer. This is the temperature at which jam will properly set.
During the final 5 minutes of cooking, add the lemon zest and juice. The lemon provides brightness and acidity, balancing the sweetness and helping with preservation. It also aids in achieving the proper consistency.

4-Testing for Doneness: The most reliable way to test if your jam is ready is by measuring the temperature with a candy thermometer. When it reaches 220 degrees Fahrenheit, it’s done. If you don’t have a thermometer, you can use the rivulet (or sheet) test. Dip a cool metal spoon into the boiling jam and lift it out. If the jam drops from the spoon in a thick sheet rather than individual drops, it has reached the proper consistency.

5-Canning and Processing: Once the jam has reached the proper consistency, remove it from the heat quickly. Ladle the hot jam into the prepared jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars clean with a damp cloth to ensure a good seal. Apply the lids and rings, tightening them just until fingertip tight.
Process the jars in a water bath canner for 10 minutes, making sure the water covers the jars by at least 1 inch. After processing, remove the jars and place them on a towel-lined surface to cool completely. As they cool, you should hear the lids pop, indicating that they have sealed properly.
After 12-24 hours, check the seals by removing the rings and pressing on the center of each lid. If it doesn’t move, the jar is sealed. Any unsealed jars should be refrigerated and used first. Store sealed jars in a cool, dark place where they will keep for up to a year.