1 Rinse, hull and coarsely chop the strawberries. Rinse the rhubarb, trim off the ends and dice. Combine the strawberries and rhubarb in a large pot.
2 Cut the vanilla bean in half lengthwise and scrape out the seeds. Add the vanilla bean seeds, lemon juice and jam sugar to the pot, mix well and let stand for about 2 hours.
3 Bring the mixture to a rolling boil and cook for 4-5 minutes, skimming any foam off the top. Turn off the heat, ladle into sterilized jars, seal tightly and turn upside down. After about 20 minutes, turn right side up and allow to cool completely.