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1
Combine the strawberries, vanilla beans, and 1 1/2 cups of the sugar in a large bowl.
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2
Mix well and let the mixture sit for at least 30 minutes, or until a puddle of juice forms at the bottom of the bowl, and up to several hours.
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3
Meanwhile, have ready 8 half-pint canning jars with 2-piece lids.
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4
Fill a large pot with water and bring to a boil over high heat, then reduce the heat so that the water is barely bubbling.
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5
Immerse the pint jars in the pot.
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6
Place the rings and lids in a separate small saucepan and cover them with very hot, but not boiling, water.
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7
Leave the jars and lids immersed while you cook the jam.
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8
If you dont have a candy thermometer to tell you when the jam is done, place a small plate in the freezer.
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9
Transfer the fruit mixture and all of its juices to a large, wide pot set over medium-high heat.
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10
Cook, stirring occasionally, until the strawberries are very soft, 25 to 30 minutes.
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11
Use a potato masher to break down the strawberries.
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12
Taste, and add additional sugar, 1/4 cup at a time, stirring to dissolve it, as needed.
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13
Fish out the vanilla beans and use a paring knife to scrape their seeds into the jam.
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14
Discard the beans.
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15
Continue cooking the mixture, stirring frequently to avoid scorching, until it reduces by about one-third and reaches 220F on a candy thermometer, another 60 to 90 minutes.
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16
If you dont have a candy thermometer, remove the plate from the freezer and immediately spoon a teaspoon of jam onto it.
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17
Let it sit for a few minutes until the jam cools, then tilt the plate and see how much it runs.
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18
It will probably not wrinkle and get firm the way jams with more pectin would, but it should be thick and only slightly run.
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19
If its too runny, continue cooking it down, stirring frequently, until it thickens further.
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20
While the jam is still hot, ladle it into the hot, sterilized canning jars, leaving about 1/4 inch of head space at the top.
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21
Remove any air bubbles by running a long, nonmetallic utensil, such as a chopstick or wooden skewer, around the edges of the jar between the jar and the jam.
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22
Top with the prepared lids, close tightly, and process for 5 minutes in a hot-water bath (submerge the jars by at least 1 to 2 inches of water).
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23
Let cool, undisturbed, to room temperature.
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24
Besides making that telltale ping when it seals, the lid of a properly sealed jar should be slightly concave and not move when touched; if the lid springs down and back when you press your finger in the center, the lid is not sealed.
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25
Process it again, or store the jar in the refrigerator instead of at room temperature.
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26
Store jars in a cool, dry place.
