1. In a large pot over medium heat combine strawberries, sugar, orange or lemon juice, and apples. Stir well to combine. Bring to a boil, stirring often. Reduce heat to low, add vanilla paste and simmer.
2. If you prefer your jam to be a bit smoother, you can process the jam with an immersion blender as it simmers. Or, if you prefer more texture in your jam, you can leave it as is. Stir until the jam thickens. Continue to thicken the jam until it coats the back of the spoon. This will take approximately 20 to 25 minutes.
3. Remove the pot from heat. Let cool for 10-15 minutes. Store in an airtight container for up to 2-3 weeks. If canning, follow standard canning instructions.
More About This Recipe
Instead of adding powdered or liquid pectin, you can simply add a fruit that naturally contains pectin like apples. To help the apples dissolve more easily, you can grate them rather than adding chunks to the strawberries.