Strawberry Vanilla Quick Jam

In a medium saucepan, combine the quartered strawberries, granulated sugar, and lemon juice. Stir well and let sit off the heat for 10 minutes to allow the berries to release their natural juices.

Place the saucepan over medium-high heat and bring the mixture to a rolling boil. Use a potato masher or the back of a wooden spoon to crush the berries to your preferred texture.

Reduce the heat to medium-low to maintain a steady simmer. Cook for 15 to 20 minutes, stirring frequently to prevent scorching, until the jam is glossy, thickened, and coats the back of a spoon.

Remove the saucepan from the heat and carefully stir in the vanilla bean paste. The jam will appear slightly loose but will continue to thicken significantly as it cools.

Allow the jam to cool completely in the pan, then transfer to a clean glass jar. Serve immediately smeared on toasted or warmed Portuguese sweet rolls.