Strawberry and Rhubarb Jam
Rinse, trim and cut strawberries into slices. Rinse rhubarb, trim ends, cut into pieces and combine with strawberries and sugar.
Slit vanilla beans lengthwise and scrape out seeds. Combine vanilla seeds and lemon juice with fruit mixture in a pot, cover and let stand for about 2 hours. Heat mixture slowly while stirring and bring to a boil.
Cook strawberry and rhubarb mixture for 4-5 minutes, uncovered, while it is bubbling gently. Pour jam into prepared jars, close and let cool for about 10-20 minutes.