Ingredients:

1 qt. (1 l) strawberries

1 vanilla bean, optional

1 lb. 2 oz. (500 g) rhubarb

2cups (500 g) sugar, scant

   Wash and hull strawberries and cut in two. Cut rhubarb in 3/4 inch slices. Divide the vanilla bean in two lenghwise. Layer strawberries, rhubarb,and sugar in a pot. Place the vanilla bean in between the layers. Let the pot stand for about one hour to let the rhubrb and berries become juicy. Bring to a boil, then turn the heat down and let the jam simmer until the berries and rhubarb become tender. Stir now and then so that the jam does not burn. Skim off any excess foam. Pour into clean and warm glasses. Seal right away.