Line a 9x13 inch metal cake pan with aluminum foil. Then crumple up a sheet of parchment paper into a ball. Unfold the parchment and place it into the bottom and up the sides of a 9x13 inch metal cake pan. Make sure there are no holes.
Hull strawberries and cut in half.
Add all the ingredients, except the vanilla, to the prepared pan and toss to combine.
Bake for 25-30 minutes, or until the fruit is soft and the juices are thick and bubbly.
Remove from the oven and add the vanilla extract.
Carefully mash the fruit with a fork, making sure not to poke a hole in the parchment. Let cool.
Pick up the parchment paper and use as a funnel to pour the jam into a mason jar or other sealed container.