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1
In a large nonreactive bowl, combine the strawberries, rhubarb, sugar and lemon juice.
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2
Split the vanilla bean lengthwise and scrape out the pulp.
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3
Add the pulp and bean to the bowl.
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4
Mix gently but thoroughly.
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5
Cover, refrigerate and allow fruit to macerate 6 to 12 hours.
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6
Fit a large pot with a rack or line it with a folded kitchen towel.
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7
Fill with water and bring to a boil.
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8
Sterilize 6 half-pint canning jars by running them through a dishwasher cycle.
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9
If boiling them, add jars to the pot and boil for 10 minutes.
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10
The jars may be left in the dishwasher or pot until ready to be filled.
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11
Strain the liquid out of the berry mixture into a heavy-bottomed large pot.
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12
Allow liquid to drain for a few minutes, pressing on the fruit.
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13
Set the fruit aside.
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14
Place the pot over medium-low heat and slowly bring the syrup to 220 degrees Fahrenheit on a candy thermometer, a strong boil that won't stir down.
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15
If your pan is broad and the syrup is not very deep, tilt the pan frequently and place the candy thermometer deep into the syrup, to measure the temperature more effectively.
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16
This could take about 45 minutes.
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17
Stir frequently.
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18
Place the canning rings in a small saucepan, cover with water and bring to a boil.
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19
Turn off the heat and add the lids to soften the rubber gaskets.
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20
Remove the vanilla bean from the fruit and stir the fruit into the syrup.
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21
The boiling will slow, but will come back quickly.
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22
Watch the bubbles in the boil as you stir.
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23
Foam will form because the water in the fruit is drawn out, to be replaced with the syrup.
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24
In about 10 minutes, when the confiture is almost ready, the foam will begin to dissipate, the bubbles breaking more slowly and exposing a clear syrup below.
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25
Turn off the heat.
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26
Let the bubbling stop.
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27
The fruit should have absorbed the syrup and be suspended through the jam.
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28
If the fruit is floating, return it to the heat for another 2 minutes of boiling.
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29
Some foam may remain in the syrup; add the butter and stir to dispel the last of the bubbles.
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30
Ladle the hot preserves into the warm jars, leaving 1/4 inch at the top, just below the first ring on the jar's neck.
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31
Wipe the rims of the jars clean with a damp towel.
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32
Place the lids, rubber gasket down, facing the glass rim; tighten the rings, and lower the jars into the stockpot of boiling water.
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33
Return to a full boil and boil the jars for 10 minutes.
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34
(This is called processing.)
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35
Transfer the jars to a folded towel to cool for several hours; you should hear them making a pinging sound as they seal.
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36
Test the seals by removing the rings and lifting the jars by the flat lid.
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37
If the lid releases, the seal has not formed.
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38
Unsealed jars should be refrigerated and used within a month or reprocessed.
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39
Rings and the jars may be reused, but a new flat lid must be used each time jars are processed.
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40
Reheat preserves to the boiling point, then continue as before.
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41
And relax: If your preserves are on the runny side, just call them syrup and serve warm over pancakes.
