1 Rinse, trim and cut strawberries into slices. Rinse rhubarb, trim ends, cut into pieces and combine with strawberries and sugar.
2 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.
3 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.