Rhubarb and Strawberry Jam

Stock up for gray and cold winter days!

Clean the rhubarb stalks, wash them, and peel them. Cut the peeled stalks into pieces. Wash the strawberries, clean them, and cut them into pieces. Cut the lemon in half and squeeze the juice from both halves.
Place the strawberry and rhubarb pieces into a thick-bottomed pot and mix with gelling sugar. Cut the vanilla pod in half lengthwise with a sharp knife and scrape out the seeds with the tip of the knife. Add the seeds along with the lemon juice to the fruit. Cover the pot and let the fruit marinate for 2 hours.
After two hours, place the pot on the stove and wait for the jam to slowly come to a boil. Stir occasionally while cooking. Once it boils, let the jam simmer for 4 to 5 minutes. Skim off any foam that forms during cooking. Check the thickness by placing a small amount of jam on a well-cooled plate, waiting for 3 minutes, and then pushing it with your finger. If it wrinkles, the jam is ready.
Remove the jam from the stove and pour it while still hot into preheated sterilized jars. Fill them right to the top. Seal the jars tightly and place them upside down on the lid for 10 to 20 minutes. Then turn the jars upright and let the jam cool completely.

The prepared jam fills 4 jars of 400 ml each.