Strawberry Rhubarb And Vanilla Jam

1. 1

   Cut the rhubarb into 1 inch slices. Slice the strawberries.

2. 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. 3

   Scrape the fruit sugar and juice into a non-reactive pot and warm over low heat.

4. 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. 5

   Return the mixture to a boil and boil for 2 minutes or until the jam has reached the setting point.

6. 6

   Remove from heat, skim off any foam and stir in the vanilla seeds.

7. 7

   Let cool for 5 minutes before ladling into hot sterilized jars and seal.

* Per serving · 4 servings · Values may vary.

No additional tips available.