Name: Strawberry-Vanilla-Rhubarb Jam
Ingredients: 1.5 cups pounds fresh rhubarb stalks, cut into 1/2-inch pieces, or frozen cut rhubarb (about 5 1/2 cups); 4 cups quartered hulled fresh strawberries (from 1 1/2 pounds fresh strawberries with tops); 3 cups granulated sugar; 1 vanilla bean pod, halved lengthwise; 0.5 teaspoon kosher salt; 0.5 teaspoon grated orange zest plus 2 tablespoons fresh orange juice (from 1 orange), divided; fresh orange juice

Ingredients

1.5 cups pounds fresh rhubarb stalks, cut into 1/2-inch pieces, or frozen cut rhubarb (about 5 1/2 cups)
4 cups quartered hulled fresh strawberries (from 1 1/2 pounds fresh strawberries with tops)
3 cups granulated sugar
1 vanilla bean pod, halved lengthwise
0.5 teaspoon kosher salt
0.5 teaspoon grated orange zest plus 2 tablespoons fresh orange juice (from 1 orange), divided
fresh orange juice

Steps

Stir together rhubarb, strawberries, sugar, vanilla bean pod halves, salt, and orange zest in a large saucepan. Bring to a boil over medium-high, stirring occasionally. Boil, stirring occasionally, until jam is thickened and reduced to about 4 cups, 25 to 30 minutes. Remove from heat; stir in orange juice. Using a wooden spoon, mash any large pieces of rhubarb and strawberries against side of pan.
Remove and discard vanilla bean pod halves. Pour jam evenly into 2 pint jars. Let cool to room temperature, uncovered, about 2 hours. Seal jars with lids, and store in refrigerator up to 3 weeks.