One last thing - the original recipe calls for 6 lbs of berries, so I used my handy dandy math skillz to divide. This small batch recipe produces 8oz of jam. Because of that, I didn't need to sterilize the canning jar to store it.
Small Batch Strawberry Vanilla Jam
adapted from The Washington Post
1 lb strawberries, hulled and sliced
1/3 C sugar
2 vanilla beans, split and scraped
Combine all the ingredients in a bowl for 30 minutes or until a puddle of liquid forms at the bottom. Dump into a pot and cook over medium high heat. Stir it ocassionally and cook for about 15-20 minutes and looks thickened or, if you have a candy thermometer, until it hits 220 degrees. Remove and discard the vanilla beans. Either ladle it into a small glass container, or allow to cool and store in a plastic tupperware.