Wash and remove stems from the strawberries.

Place strawberries, sugar and lemon juice into a deep pot on the stove (medium heat) and mash the strawberries with a potato masher as you bring the mixture to a boil.

When the mixture boils, stir and cook for 27-30 minutes. Mixture needs to thicken. It will also thicken when it cools.

When jam is desired consistency, remove from the heat and add the vanilla. Stir.

Allow time for the jam to cool. Store in airtight containers.

NOTE: Store in the refrigerator for up to 3 months or freeze for up to one year. You can also water bath can (bottle) this jam to last up to two years-kept in a cool, dry and dark place. See note above in post for water bath canning. Since it is just three cups, I place some in the refrigerator and some in the freezer. 

**The hot jam can pop out at your arms and hands while stirring-be careful.