Strawberry Rhubarb And Vanilla Jam

• 2 1/4 lbs rhubarb
• 21 ounces strawberries
• 4 lbs sugar
• 2 lemons, juice of
• 9 ounces liquid pectin
• 1 large vanilla bean, seeds scraped

1. Cut the rhubarb into 1 inch slices. Slice the strawberries.
2. In a large bowl, layer the fruit with the sugar. Pour the lemon juice over and let sit in a cool spot overnight.
3. Scrape the fruit sugar and juice into a non-reactive pot and warm over low heat.
4. Bring the mixture to a full rolling boil and cook for 2 minutes then turn off the heat and stir in the pectin.
5. Return the mixture to a boil and boil for 2 minutes or until the jam has reached the setting point.
6. Remove from heat, skim off any foam and stir in the vanilla seeds.
7. Let cool for 5 minutes before ladling into hot sterilized jars and seal.

rhubarb, strawberries, sugar, lemons, liquid pectin, vanilla bean

Taken from www.food.com/recipe/strawberry-rhubarb-and-vanilla-jam-485888 (may not work)