Spiced Strawberry Rhubarb Jam with Vanilla Bean

So what is one to do with all those strawberries of the season?! Make jam! There’s nothing better than homemade jam. I used strawberries and rhubarb and instead of adding the pectin I used an apple, and spiced it up with a cinnamon stick then added a vanilla bean for that added sweet richness. I also just love that you can see all the little vanilla seeds in the jam. This is great to keep for yourself and enjoy or give it away as a little gift. Hope you enjoy!

Ingredients

• 2 2/3 cup rhubarb, chopped
• 1 cup fresh strawberries, chopped
• 1 apple, peeled and chopped (I used my favorite McIntosh, but any will do)
• 1 1/3 cup granulated sugar
• 2 cinnamon sticks
• 1 vanilla bean, split and seeds removed
• ½ cup fresh lemon juice

Directions

In a medium sauce pan over medium heat start cooking the rhubarb, strawberries and apple together. Stirring frequently until some liquid has been released and fruit starts to soften. Gradually add the sugar, cinnamon, vanilla bean (seeds and pod) and lemon juice.

If you have a candy thermometer, attach and let jam come to a soft boil, stirring occasionally until jam comes to 220 degrees F. If you do not have a thermometer, continue to boil until the jam gets thick and syrupy. About 15-20 minutes

Transfer to sterilized jar(s) and let cool completely before refrigerating. It made about 1 ½ cups jams. But you can multiple the recipe if you wish.