Strawberry Rhubarb And Vanilla Jam - cooking recipe

Ingredients

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

Preparation

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