In a large sauté pan, combine the strawberries, rhubarb, and lemon juice. Stir in the arrowroot powder. Bring the combination to a full rolling boil, stirring constantly for three minutes. Stir in the sugar and lemon zest, and return to a full rolling boil. Add the vanilla bean scrapings, and stir the boiling jam for one more minute.
Remove from heat and skim off foam. Ladle the hot mixture into six hot sterilized pint-sized glass mason jars, leaving ¼-in. headspace. Remove the air bubbles and adjust the headspace if necessary, by adding more hot mixture. Wipe the rims of the jars. Center the lids on the jars and screw on bands until fingertip tight.
Place the jars into a canner with simmering water. Ensure that they’re completely covered with water. Bring to a boil and process for 5 minutes. Remove the jars and let them cool. Make sure that the lids have indented inwards to assure a proper seal and safe storage. Enjoy right away or up to three months refrigerated.
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