INGREDIENTS
1 pound strawberries, washed, hulled and cut in half
1 pound rhubarb, chopped into 1/2 inch pieces
1/2 cup water
Juice of half a lemon
3/4 cup granulated sugar
1/4-1/2 teaspoon ground cardamom (optional)
1 teaspoon vanilla bean paste or vanilla extract
INSTRUCTIONS
In a large saucepan over medium high heat combine the strawberries, rhubarb, water, lemon juice, sugar and cardamom.
Stir everything together and bring the mixture to a boil.
Reduce the heat to medium low and simmer for about 30-40 minutes stirring occasionally.
Once the strawberries and rhubarb mixture has reduced by about half use a potato masher or back of a spoon to mash them to the consistency you prefer.
Remove from the heat and stir in the vanilla bean paste or extract.
Pour the jam into two clean jars and cool completely on the counter.
Cover the jam and store in the refrigerator or freezer until ready to use.
link recipes from https://reciperunner.com/easy-strawberry-rhubarb-jam-vanilla-cardamom/