Strawberry Jam with Rhubarb
Rinse, trim and chop the strawberries. Rinse the rhubarb, remove the ends, remove the tough strings, cut into pieces and mix with the strawberries. Weigh out 1 kg (approximately 2 lb) and place in a large pot.
Cut the vanilla bean in half lengthwise, cut in half crosswise in half and scrape out the seeds. Place the vanilla bean and seeds, lemon juice and preserving sugar with the fruit mixture into the pot and simmer, covered, for 2 hours.
Let the strawberry-rhubarb cook uncovered 4-5 minutes and immediately pour into prepared jars, seal with lids, let stand 20 minutes, turn upside down and let cool.