1 vanilla bean pod
4 pints strawberries, hulled; larger fruits halved
3 scant cups sugar
Juice of three small lemons
1. Split the vanilla bean lengthwise into four pieces and place in a bowl with the strawberries, tucking the bean pieces in amongst the fruit. Cover with the sugar and leave for 12 hours, or overnight.
2. Pour the fruit, vanilla bean, and juice into a preserving pan and add the lemon juice. Cook over a low heat until the sugar has dissolved, stirring only now and then so that the fruit stays intact. Turn up the heat and boil rapidly to reach setting point. Skisealm if necessary
3. Remove the vanilla bean pieces, scrape the seeds out of them, and add these to the jam, disposing of the beans. Stir the seeds through the jam.
4. Pour the jam into hot, sterilized jars and