Strawberry Rhubarb and Vanilla Jam

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

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

Recipe

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