Quick Strawberry Vanilla Jam
It feels far more indulgent and impressive than it is to whip this up, fresh, after dinner and drizzle it on ice cream -- for yourself, for guests. Then save the rest for toast, yogurt, whatevs.
- 8 cups strawberries, hulled and quartered (or cut into smaller pieces, depending on size)
- 1 teaspoon vanilla extract
- 2 tablespoons turbinado sugar
Heat a large pot over medium heat until hot. Add the strawberries, vanilla, and sugar, mixing well with a wooden spoon.
Stirring occasionally, allow to cook until the strawberries break down and the juices thicken and become a darker color, 25 to 30 minutes. Lower the heat if it looks like it's burning. Store in a sealed container in the fridge for up to 10 days.