2vanilla beanssplit and pulp scraped from inside the beans
1limezested and juiced
Place the berries into a large bowl, and mix with 1 cup of sugar, the vanilla beans and vanilla seeds. Allow the berries to macerate for at least 2-3 hours. A thick, rich sugary syrup will develop. (The berries could be used as is at this stage for a dessert topping or a fruit salad.)
Prepare three half pint jars.
Pour macerated strawberries into a large pot and add the remaining cup of sugar. Bring to a boil and simmer until the jam reaches 220 degrees F on your candy thermometer. Add the lime zest and juice in the final 5 minutes of cooking. Remove the vanilla bean pods.
To test for doneness: dip a cool metal spoon into the hot fruit. Immediately lift it out and away from the steam and turn it horizontally. At the beginning of the cooking process, the liquid will drip off in light, syrupy drops. Try again a minute or two later, and the drops will be heavier. The jam is done when the drops are very thick and two run together before falling off the spoon.
Transfer cooked jam to clean ready jars. I don’t actually go through the canning process, but if you would like to do so, please follow the instructions from the USDA’s National Center for Home Food Preservation or the official site from the makers of Ball jars.