Chop the strawberries. The larger you chop them the more chunky your jam will be (I quartered the small berries and chopped the larger ones into eighths).
Put the chopped strawberries in a deep heavy pot. Split the ½ of vanilla bean lengthwise and add it to the pot of strawberries along with the remaining ingredients.
Stir all of the ingredients and bring to a boil over medium-high heat. Once it comes to a boil, reduce the heat to medium and allow it to continue boiling for 25-35 minutes, stirring occasionally. The jam is done once it has reduced, thickened and is dark red. Remove from the heat and allow to cool to room temperature.
Once cool, remove the vanilla bean. Using your fingers or a knife, squeeze/scrape remaining seeds from the vanilla bean pod into the jam and mix in. Discard the pod.
Transfer the jam to a covered container and store in the fridge up to 10 days.