Strawberry Refrigerator Jam


Here is an old favorite. Simply simmer for 20 minutes. Stir in a handful of raspberries with the strawberries for a different twist. Serve it warm over toast or vanilla ice cream. 

1/2 vanilla bean, split lengthwise and seeds scraped
1 cup sugar
2 tablespoons orange juice
5 cardamom pods, cracked just enough so seeds stay inside
1 quart strawberries (about 1 1/4 pounds), halved if larger than a walnut, hulled

Put the vanilla seeds and pod in a heavy, nonreactive skillet. Add the sugar, orange juice and cardamom pods and cook over medium heat, stirring occasionally, until the sugar dissolves, about 5 minutes.

Add the strawberries to the skillet and stir once to coat. Simmer, stirring occasionally, until the mixture is thick and jam-like, 20 to 25 minutes. (The longer the mixture cooks, the thicker the jam will be after it cools.) Remove from the heat and let cool before using. Discard the cardamom and vanilla pods before serving. (The jam will keep refrigerated for 2 weeks.)