If this post is accurate (which, to my best count, it is), there are at least 14 ways to preserve strawberries in the archives of this site. There are yet more versions in my books. And yet, despite all these approaches, I can’t resist adding this honey sweetened strawberry vanilla jam variant to the conversation.
A couple of pieces of advice before you take on this recipe. Number one, use really delicious honey. The flavor of the honey really comes through in this recipe, so you want to use one that tastes amazing (I used some of the honey that Camille from Old Blue Raw Honey gave me when I saw her back in March).
My second piece of advice is to get yourself a small stash of grade B vanilla beans from a purveyor like Beanilla. They have all the flavor of the grade A versions, and are markedly cheaper. And if vanilla beans aren’t in the cards for you, a jar of vanilla bean paste is better than vanilla extract, because you’ll still get the speckle and flavor from the seeds.