This easy jam doesn't involve canning. It will keep in the fridge for about two weeks.
Cooking Light MAY 1999
Combine strawberries, sugar, and 3 tablespoons brandy in a heavy Dutch oven; bring to a boil. Reduce heat; simmer until reduced to 1 1/2 cups (about 45 minutes), stirring occasionally. Remove from heat; stir in 1 tablespoon brandy and vanilla. Spoon into a bowl; cool to room temperature. Cover and chill.
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